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Spanish Prawn Dip
This Spanish Dip leans on sherry and almond to do the heavy lifting. We smoke the Prawn for...
Spanish · Soup
Smoky Tofu Bisque with piquillo pepper
This Spanish Bisque leans on piquillo pepper to do the heavy lifting. We braise the Tofu for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the manchego and the rest of the piquillo pepper flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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