Seafood Week

It's Seafood Week: Day 4 and all about delicious prawns. We thought we would share the recipe for our Fish Soup with Portland white crabmeat, prawn dumplings,  coriander, stem ginger. If you try this is at home please share with us on our Facebook Page or Twitter! #SeafoodWeek #TrySomethingNew


Seafood Week is a celebration of our seas, led by Seafish, the industry authority on seafood. Seafood Week aim is to encourage more people to eat more fish more often, focusing as it will, on the themes of Cook Me, Dine Me, and Buy Me across a range of platforms designed to engage with consumers and industry.


RECIPE: Fish Soup 'Foup' With Portland Crab Meat, Stem Ginger and Coriander


The fish soup or 'foup' as we call it, is one of our best selling dishes that always stays on the menu. Derek has been cooking it since Gamba opened in 1998 and recommends choosing crab meat from Portland or Orkney to make the best soup.



Preparation: 45mins, Cooking Time: 45 - 60mins, Feeds: 6 people




  • 275g white fish meat (haddock, cod or whiting)



  • 4 cloves of garlic



  • 50g root ginger



  • 2 medium onions, chopped



  • 50g unsalted butter



  • 3 tbsp. plain flour



  • 1.15 lt. fish stock (recipe and method below)



  • 1 packet of fresh coriander



  • 50g grated stem ginger



  • 3 tbsp. tomato puree



  • 450g white crabmeat



  • 75ml brandy




1.     Melt the butter over a low heat in a thick-bottomed pan

2.     Chop the onions, garlic and root ginger, and sweat in a covered pan with the butter. Add brandy and reduce.

3.     Mix in the flour and cook for about five minutes, still on a low heat. Add the tomato and keep mixing. Start adding fish stock little by little, mixing all the time.

4.     Add the white fish meat and cook for 30 to 40 minutes

5.     Liquidise the soup, and pass through a sieve into a clean pot or bowl. Add the crabmeat, grated stem ginger and chopped coriander.

6.     Serve in warm soup bowls with garlic bread.


Fish Stock (Makes 3-4 Pints)



  • 1.8kg fish bones (turbot, lemon sole or monkfish are best)



  • 2 litres of water



  • 1 onion, finely chopped



  • 1 leek, finely chopped



  • ½ whole bulb of garlic, sliced horizontally



  • 1 lemon, sliced



  • 2 sprigs parsley



  • 1 tbsp. vegetable oil





1.     Wash the bones very thoroughly and chop up.

2.     Cook the vegetables and garlic in the oil for a few minutes. Do not colour

3.     Add the chopped fish bones and cook without colouring for about five minutes

4.     Add the water and bring to the boil. Skim well, removing any froth.

5.     Add the lemon and parsley. Simmer for 20-30 minutes.

6.     Pass through the sieve and leave to cool

7.     When cool, the stock can be frozen

If stuck for time making a fish stock, try using a quality off the shelf one that you can pick up from the supermarket.