Nathan Outlaw’s Red Gunard Soup - Stir it up Magazine

Ingredients

• 2 gurnard, about 700–800g each, scaled, gutted, filleted and pin-boned
• Light rapeseed oil for cooking
• 2 white onions, peeled and chopped
• 2 carrots, peeled and chopped
• 1 red chilli, deseeded and chopped
• 1 red pepper, cored, deseeded and chopped
• 10 ripe tomatoes, chopped
• 4 garlic cloves, peeled and crushed
• 1 tbsp good quality tomato purée
• 1 bay leaf
• 1 rosemary sprig
• 1 Finely pared zest and juice of orange
• g fish stock
• g samphire,washed and trimmed
• g small orange, peel and pith removed, segmented
• Cornish sea salt and freshly ground black pepper