Jamie Oliver’s Sicilian Fish Soup [Adapted to Japan]

I love Jamie Oliver’s cooking and so do the person I’m cooking for. The reason? Oliver transforms the simplest ingredients to an exquisite experience. But when you’re living in Asia, specifically Japan where some ingredients are pricey and hard to find, you have to make do with what you have.

Adjusting the Recipe to Japan

This time, I tried a particularly not-very-Japan-friendly recipe but I am still rooting for a Jamie Oliver. Besides, a soup is perfect for a cold autumn night. I shopped for ingredients in Hanamasa and got a canned whole tomato for cheap, along with relatively cheaper seafood like frozen salmon and another in-season Japanese fish, a Japanese pumpkin, a regular white onion instead of the red one. I skipped the celery and the fennel which would have added a different dimension but my soup turned out really great!

Here’s the link to the original Jamie Oliver recipe.

If you’re in Japan, you should definitely this! Tell me how yours went.

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Paula Lapizar

Chemical Engineer. Daughter. Sister. Lover. Tree-Hugger. Bargain Hunter
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Jamie Oliver's Sicilian Fish Soup [Adapted to Japan]
Course Main Dish
Cuisine Japanese, Seafood
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Japanese, Seafood
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Wash all your seafood. Peel the shrimp. Slice the fishes into bite sized pieces.
  2. Soften the kabocha or squash so you can grate it easily by wrapping a clear wrap (microwave-safe) and heating it in the microwave for a few minutes. Another alternative is to slice the squash into small pieces, add it into a separate pot, add a little water and cook until soft. You can mash it and mix it in the next step.
  3. In a pot, saute all the onion and garlic in olive oil until soft.
  4. Add the wine, canned tomatoes, smashed or grated squash, and dashi stock into the sauteed onion and garlic. Boil.
  5. When the mixture in the pot is boiling, add your seafood and cook for about 10-15 minutes.
  6. Add a zest of lemon and some lemon juice. Season to taste. Serve piping hot with some Japanese rice and enjoy!
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Paula Lapizar

Chemical Engineer. Daughter. Sister. Lover. Tree-Hugger. Bargain Hunter

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