Fish soup – ‘Foup’ by Gamba chef patron Derek Marshall

Picture of gamba fish soup

Foup with Portland Crab Meat, Stem Ginger & Coriander is famous in Glasgow. It has been a Gamba classic for over 15 years. This rich, Asian-inspired soup can be a meal in itself. The warmth comes from the grated ginger which combines perfectly with the crab meat.

The recipe comes from Derek Marshall’s new cook book. Check out our review here

Picture of Gamba - A Seafood Cookbook front cover
Pictures by: Mark K Seager of Simple Photography.

Picture of gamba fish soup
Fish soup - 'Foup' by Gamba chef patron Derek Marshall
Print Recipe
Servings Prep Time
6 45 mins
Cook Time
45 mins
Servings Prep Time
6 45 mins
Cook Time
45 mins
Picture of gamba fish soup
Fish soup - 'Foup' by Gamba chef patron Derek Marshall
Print Recipe
Servings Prep Time
6 45 mins
Cook Time
45 mins
Servings Prep Time
6 45 mins
Cook Time
45 mins
Instructions
  1. Method
  2. Melt the butter over a low heat in a thick-bottomed pan.
  3. Chop the onions, garlic and root ginger, and sweat in a covered pan with the butter. Add the brandy and reduce.
  4. Mix in the flour and cook for about 5 minutes, still on a low heat. Add the tomato puree and keep mixing. Start adding fish stock little by little, mixing all the time.
  5. Add the white fish meat and cook for 30 to 40 minutes.
  6. Liquidise the soup, and pass through a sieve into a clean pot or bowl. Add the crab meat, grated stem ginger and chopped coriander.
  7. Liquidise the small bunch of coriander with the rapeseed oil.
  8. Lightly drizzle the coriander mixture on top of the soup to garnish.
  9. Serve in warm soup bowls.
  10. METHOD FOR FISH STOCK:
  11. Wash the bones very thoroughly and cut into chunks where possible.
  12. Put the oil in a warm pan and cook the vegetables and garlic for a few minutes. Do not allow to colour.
  13. Add the chopped fish bones and cook without colouring for about 5 minutes.
  14. Add the water and bring to the boil. Skim well, removing any froth.
  15. Add the lemon and parsley and simmer for 20-30 minutes.
  16. Pass through a sieve and leave to cool.
  17. Once cool, the stock can be frozen.
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