Deffs intrigued by what a Georgian Kiss could be. Do the lads have to wear breeches? Do we have to curtsey before we gerrin there? If so, too much effort. A less prude pash on the palate is this tomato and fish broth c/o Nigel Slater.
I crossed cultures and added a Gremolata on top (because I had no dill) and a simple side of boiled potatoes w/spring onions but I have a feeling this would make a more lighter, well balanced meal with some stewed greens on the side. The broth is even tastier the next day, so be stingy with your ladling if you want loadsa leftovers (recipe heartily serves 4).
It was intriguing to come across a soup seasoned with sour ingredients. The version I ate in Helsinki was made with what they call pike-perch, but any sustainable white-fleshed fish that holds together well can be used. Serves 4-6
button mushrooms a couple of handfuls
water or vegetable stock 1 litre
Peel and roughly chop the onions. Soften them in a little olive oil in a heavy-based pan over a moderate heat. Peel and crush the garlic and add to the onions. Roughly chop the tomatoes and add to the pan. Let them cook to a slush with the onions.
Finely slice the fennel and mushrooms and add to the pan. Cook for a few minutes until the fennel has started to soften a little. Pour in the water or stock and bring to the boil. Turn down the heat and simmer for 20 minutes, adding salt and black pepper.
Slice the gherkins, stone and halve the olives, chop the parsley and dill and set aside. Lower the fish into the stock and cook for 3 or 4 minutes until the fish is just opaque. Stir the gherkins, olives, parsley and dill into the soup. Correct the seasoning and, if you wish, add a little of the liquid from the gherkin jar. Ladle into warm bowls and add a spoonful of soured cream to each.
