Black Eyed Peas & Fish Soup...Practicing For Winter

The idea here is to cook the black eyed peas in lots of water add whatever needs to be added then finally to poach the fish filet on the surface during the last 10 minutes or so.  This is a warm, light, tasty meal to enjoy on a week day for lunch.  The orange piece you see is pumpkin.

Serves 4-6

-  500 gr of black eyed peas. No need to soak in water from the night before.
-  4 - 6 any fish filets you prefer.
-  Water.
-  1 small pumpkin pealed and roughly cubed keeping all the seeds.
-  Salt to taste.
-  Freshly ground green pepper to taste.
-  1 tsp. turmeric.
-  0.25 gr saffron.
-  1 onion finely cubed.
-  4 cloves garlic finely sliced.
-  1 cup finely chopped celery.
-  ¼ cup finely chopped dill.
-  1 Tbsp. linen seed/flax/or linseed 
-  2 Tbsp. extra virgin olive oil.

-  Wash black eyed peas in a colander under running water and place in a pot.
-  Cover peas with water till about two inches above.
-  Add garlic, onion, celery.
-  Add turmeric and saffron.
-  Add salt and green pepper to taste.
-  Bring everything to a boil with pot cover on,  then turn heat to minimum, and simmer for about 1½ hours or till beans are tender.
-  Add fish filets, olive oil over the fish and poach, pot covered,  for 10 minutes or until fish is cooked.

 -  Just before serving add the cubed pumpkin.
-  Meanwhile roast on low heat for about 15 minutes the linseed and pumpkin seeds on a dry stick proof pan.
-  Serve in deep soup plate with one piece of fish, and the black eyed peas with juice.
-  Sprinkle on each dish finely chopped dill and a mixture of roasted linseed and pumpkin seeds.

Enjoy this healthy and light meal.


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