Ingredients with Measurements:
- 1 lb. mixed fish (such as cod, haddock, and salmon), cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, sliced
- 1 fennel bulb, sliced
- 1 can (14 oz.) diced tomatoes
- 4 cups fish or vegetable broth
- 1/2 cup white wine
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1/4 cup chopped fresh parsley, for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, leek, and fennel. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the diced tomatoes, fish or vegetable broth, white wine, bay leaf, and thyme. Bring to a simmer and cook for 15-20 minutes, until the vegetables are tender.
3. Add the fish chunks to the pot and cook for 5-7 minutes, until the fish is cooked through.
4. Remove the bay leaf from the pot. Use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt and pepper, to taste.
6. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 16g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Any firm white fish can be used in place of the mixed fish.
- Red or yellow onion can be used instead of white onion.
- Chicken broth can be used instead of fish or vegetable broth.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add shrimp or scallops to the soup for a seafood medley.
- Use saffron instead of thyme for a more traditional Breton flavor.
- Add diced potatoes for a heartier soup.
Tips and Tricks:
- Use a variety of fish for a more complex flavor.
- Make sure to remove any bones from the fish before adding it to the soup.
- Serve with crusty bread for dipping.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Chopped fresh parsley
- Croutons
- Drizzle of olive oil
Pairings:
- Crusty bread
- White wine
Suggested Side Dishes:
- Mixed greens salad
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the fish until it is fully cooked through to avoid any foodborne illnesses.
Food History:
- Breton fish soup, also known as soupe de poisson, is a traditional French soup from the Brittany region. It is typically made with a variety of fish and vegetables, and is often served with rouille, a garlic and saffron mayonnaise.
Flavor Profiles:
- Savory, slightly sweet, and slightly tangy.
Serving Suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: French