Global Gourmet (Part 2) – Smoorvis, French Onion Soup

Local is lekker

Smothered fish is among South Africa’s most famous
traditional dishes.

It was originally prepared with fish preserved by salting and
drying in sea breezes. After soaking in water to get rid of the salt, the flesh
was flaked and “smothered” in spicy rice. It’s delicious with
home-made brown bread and atjar, korrelkonfyt
(grape jam) or blatjang (chutney).

Nutritional content per serving if 6 servings 1 099 kJ

37 g carbohydrate, 24.5 g protein, 3.4 g fat, 3 g fibre

Smoorvis

Serves 10 as a starter, 6 as a main

·          
500 g smoked fish, boned, skinned and roughly
flaked

·          
2 onions, finely sliced butter, vegetable oil

·          
2 potatoes, peeled and cut into small dice

·          
1-2 red or green chillies,
finely sliced and seeded

·          
2 large, ripe tomatoes blanched, skinned and
chopped

·          
500 ml cooked brown basmati (250 ml dry rice)

·          
salt and milled black pepper

·          
lemon juice

1. Lightly brown the onion
   in a little butter and oil in a large frying pan. Add the potato and fry
   until golden and cooked through. Stir in the chilli
   and tomato and cook over a more gentle temperature to heat through. Stir
   occasionally.
2. Mix in the fish and
   rice, cover and steam over very low heat until piping hot. Check the
   seasoning. Add pepper and a little salt if necessary. You may find the
   fish is sufficiently salty in the first place.
3. Tip the smoorvis into a warm serving dish, and flavour with a good squeeze of lemon juice.

Note:

Smoked fish – usually snoek – is
more often used today, though any smoked fish may be used.

Though similar to many highly spiced rice dishes of India,
this recipe is attributed to Cape Malays. South Africans have for centuries
prepared similar dishes using ingredients as diverse as crayfish, crabs and
mussels.

Traditionally served with Mrs Balls chutney. We prefer the Mrs
Balls Light Chutney, which carries half the kJ.

French affair

This subtle, smoky-flavoured soup
is a traditional French winter dish. French onion soup (Soupe
a l’oignon) is an onion and
beef broth or a beef stock-based soup traditionally served with croutons and
cheese as toppings.

Although ancient in origin, this dish underwent a resurgence
of popularity in the 1960s in the US due to an increased popularity for French
cuisine.

Nutritional content per serving 933 kJ

30 g carbohydrate, 8 g protein, 10 g fat, 3 g fibre

French Onion Soup

Serves 4

·          
2 large onions

·          
2 fat cloves garlic, crushed

·          
1T (15 ml) olive oil

·          
1 litre low-sodium
beef stock

·          
2 slices wholewheat
bread

·          
40 g grated gruyire
cheese

1.   
In a medium pot, over medium heat, fry the onion and garlic in the olive
oil until golden brown. Add the stock, cover and simmer gently for a couple of
minutes until the onion is tender.

2.   
Cut 4 circles of bread (a cookie cutter works perfectly), place on a
baking tray and top with the grated cheese. Place under a hot oven grill until
the cheese starts to bubble, melt and turn golden brown.

3.   
Spoon the hot soup into warmed serving bowls, place a slice of cheesy
bread on top and serve immediately.

Note:

Replace beef stock with vegetable stock for a vegetarian
option.

Canned consommé is a perfect replacement for the beef stock.

If you aren’t a fan of gruyere, replace with grated low-fat
mozza­rella, which works perfectly.