Start by making the focaccia. Mix together the flour, salt, dry yeast and lukewarm water to a bowl and knead the dough for about 10 minutes.
2
Let the dough rise for an hour.
3
Find a baking tray with baking paper, and drizzle over half of the olive oil to the baking paper. Pour over the dough and spread it out. Drizzle over the rest of the olive oil and use your fingers to make small holes over the dough.
4
Sprinkle over flake salt and pizza spice and bake in the middle of the oven at 250 degrees celcius for about 20-25 minutes.
5
Mince the garlic and the red onion, and fry in a saucepan with some butter or oil until the onion turn soft.
6
Cut the carrots and potatoes into cubes and add to the saucepan together with the canned tomatoes and veggie broth. Let simmer for around 20 minutes.
7
Add the creme fraiche and the fish cubes, and let simmer for another 5 minutes. Add lemon juice, salt and pepper to taste, and serve with chopped parsley and warm focaccia.
8
Note: If you follow the weekly menu, you have to set aside half of the focaccia. It will be used in another recipe.
