Pumpkin soup with fried swordfish

For four people:

  • 600 g pumpkin flesh
  • 4 swordfish slices
  • 4 fresh bay leaves
  • 100 cl orange juice
  • a small bunch of basil
  • a sprig of wild fennel
  • 1 ripe tomato
  • extra virgin olive oil
  • salt and white pepper

 

Take the pumpkin flesh and the tomato and cut them into cubes. Put them in a pot together with the basil and wild fennel chopped, two glasses of water, salt and pepper, and then cook on high heat. When it starts to boil, lower the flame and add the bay leaves and the orange juice. Cook on low heat for about an hour.

Just before the soup is ready, take the swordfish slices, dab at them well with paper towels and dredge in flour. Heat plenty of oil in a pan and fry the fish. Once the slices are golden brown, remove and put them on a dish lined with greased paper towels to lose excess fat.

Meanwhile, blend the soup to make it smooth and add a dash of water, if necessary.

Serve the soup immediately, and lay a slice of fried swordfish in each diner's plate.