Ingredients with Measurements:
- 1 lb. carp fillet, cut into bite-sized pieces
- 1 fennel bulb, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 4 cups fish or vegetable broth
- 1 cup water
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic and sauté until onion is translucent, about 5 minutes.
3. Add sliced fennel and cook for another 5 minutes until fennel is slightly softened.
4. Add fish or vegetable broth, water, bay leaf, and dried thyme. Bring to a boil.
5. Reduce heat to low and add carp fillet pieces. Simmer for 10-15 minutes until fish is cooked through.
6. Season with salt and pepper to taste.
7. Remove bay leaf and discard.
8. Ladle soup into bowls and garnish with sliced lemon and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 800mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 4g
Protein: 16g
Substitutions for ingredients:
- Any white fish can be used in place of carp.
- Chicken or beef broth can be used in place of fish or vegetable broth.
- Fresh thyme can be used in place of dried thyme.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different herbs such as rosemary or oregano for different flavor profiles.
- Add a splash of white wine for a more complex flavor.
Tips and tricks:
- Be sure to slice the fennel thinly so it cooks evenly.
- Use a sharp knife to cut the fish into bite-sized pieces.
- Squeeze the lemon over the soup just before serving for a burst of fresh flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve soup in a shallow bowl with a lemon slice and a sprinkle of chopped parsley on top.
Garnishes:
Sliced lemon and chopped parsley.
Pairings:
- Crusty bread or garlic bread.
- A light salad with a lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Grilled shrimp or scallops.
Troubleshooting advice:
- If the soup is too thin, add more fish or vegetable broth.
- If the soup is too thick, add more water.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carp is a popular fish in European cuisine, particularly in Eastern Europe. Fennel is also commonly used in Mediterranean cuisine.
Flavor profiles:
This soup has a light and fresh flavor with hints of anise from the fennel and a bright citrus note from the lemon.
Serving suggestions:
Serve this soup as a light and healthy lunch or dinner option.
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