hh on Nostr: While the soup cooks, you can do some prep for the final steps of the dish. Blanch a ...

While the soup cooks, you can do some prep for the final steps of the dish.

Blanch a couple of tomatoes lightly to remove the skin, and separate the "petals" (seedless pulp, nicely cut in four). Keep them beneath a wet tissue or something so they don't dry out.

Peel one medium-large potato. The best way to prepare it is with the cut-break method, so the irregular pieces release more starch for the stew. At least that's the traditional theory. Leave for later trying to prevent them from oxidizing.

Prepare the dry mash. I used almonds and toasted bread (not fried), and some fennel, and a couple spoons of the fish broth. Anything along those lines works.