Ingredients with Measurements:
- 1 lb. carp fillet, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups canned diced tomatoes
- 4 cups fish or vegetable broth
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant.
3. Add the diced tomatoes, fish or vegetable broth, dried thyme, and dried oregano to the pot.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
5. Add the carp fillet pieces to the soup, and let them cook for 5-7 minutes, or until they are cooked through.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls, and sprinkle chopped fresh parsley on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 12g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- You can use any firm white fish instead of carp, such as cod or haddock.
- You can use fresh tomatoes instead of canned, but you will need to peel and chop them first.
- You can use fresh thyme and oregano instead of dried, but you will need to use more of them.
Variations:
- Add chopped carrots and celery to the soup for extra vegetables.
- Use chicken or beef broth instead of fish or vegetable broth for a different flavor.
- Add a can of white beans or chickpeas to the soup for extra protein and fiber.
Tips and tricks:
- Make sure to cut the carp fillet into bite-sized pieces so that they cook evenly.
- Taste the soup before adding salt, as canned tomatoes and broth can be quite salty already.
- If you don't like the texture of tomato skins, you can blend the soup with an immersion blender before adding the carp fillet.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, grated Parmesan cheese
Pairings:
Crusty bread, garlic bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes, rice pilaf
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can let it simmer for longer to reduce and thicken it.
Food safety advice:
Make sure to cook the carp fillet to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Carp is a freshwater fish that is native to Europe and Asia. It has been farmed for food for thousands of years, and is a popular ingredient in many traditional European dishes.
Flavor profiles:
This soup has a savory, slightly tangy flavor from the tomatoes, and a mild, sweet flavor from the carp fillet.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, with crusty bread and a salad on the side.
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