Liquid Velvet

Misshapen Soup

Serves 2-4


  • 350-400g misshapes
  • 2 tubs fish stock
  • 1 onion, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 leek, roughly chopped
  • 2 garlic cloves, sliced
  • juice of one small lemon
  • small tin of tomatoes
  • 1/2 red pepper, sliced
  • 1 bay leaf
  • 1 sprig of thyme
  • tiny pinch of saffron
  • good pinch of cayenne pepper


  1. Heat some olive oil gently in a pan and add onion, celery, leek and garlic. Cook very gently for about 20 minutes until soft.
  2. Add tomatoes, red pepper, bayleaf, thyme, saffron and fish pieces.
  3. Cook briskly, stirring, then add the stock and lemon juice. Bring to the boil and simmer for 40 minutes.
  4. Liquidise the soup in a food processer, then strain, pushing it through the sieve with the back of a spoon to extract all the juices.
  5. Return to the heat, season and add cayenne.
  6. Serve hot with garlic croutons sprinkled with Parmesan.
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