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

Fish soup - 'Foup' by Gamba chef patron Derek Marshall

Print Recipe

• CourseStarter
• CuisineFish

Servings	Prep Time
6	45 mins

Cook Time

45 mins

Servings Prep Time 6 45 mins

Cook Time 45 mins

Fish soup - 'Foup' by Gamba chef patron Derek Marshall Print Recipe CourseStarter CuisineFish Servings Prep Time 6 45 mins Cook Time 45 mins Servings Prep Time 6 45 mins Cook Time 45 mins

Ingredients

• 275 g of white fish meat – haddock, cod or whiting
• 4 cloves garlic
• 50 g root ginger
• 2 medium onions chopped
• 50 g unsalted butter
• 3 tbsp plain flour
• 1.15 litres Gamba fish stock see below
• 1 packet fresh coriander
• 50 g grated stem ginger
• 3 tbsp tomato puree
• 450 g white crab meat
• 75 ml brandy
• 150 ml rapeseed oil
• Maldon sea salt
• Ground white pepper
• Fish Stock (approx 1 litre)
• 1.8 kg fish bones (turbot, lemon sole or monkfish are best)
• 1 onion finely chopped
• 1 leek sliced
• 1/2 bulb garlic sliced
• 2 litres water
• 1 lemon sliced
• 2 sprigs parsley
• 1 tbsp vegetable oil

Servings:

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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