Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz.)
- 4 cups fish or chicken broth
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the diced tomatoes, fish or chicken broth, bay leaf, and dried thyme to the pot. Bring the soup to a simmer and let it cook for 15-20 minutes, until the vegetables are tender.
3. Add the white fish fillets to the pot and let them cook for 5-7 minutes, until they are cooked through and flaky.
4. Remove the bay leaf from the soup and discard it. Use an immersion blender to puree the soup until it is smooth and creamy (optional).
5. Season the soup with salt and pepper, to taste. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 8g
- Carbohydrates: 14g
- Protein: 22g
Substitutions for ingredients:
- You can use any white fish fillets for this recipe, such as cod, haddock, or tilapia.
- If you don't have fish or chicken broth, you can use vegetable broth instead.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add shrimp or scallops to the soup for extra seafood flavor.
- Use coconut milk instead of broth for a creamy, dairy-free version of the soup.
- Add diced potatoes or sweet potatoes to the soup for extra heartiness.
Tips and tricks:
- Be sure to cut the fish fillets into bite-sized pieces so they cook evenly.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Taste the soup before adding salt, as the broth and canned tomatoes may already be salty.
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 it is heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Chopped fresh parsley, croutons, or a drizzle of olive oil.
Pairings:
- Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread, Caesar salad, or roasted vegetables.
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 a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the fish fillets to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
- Fish soup is a traditional dish in many cultures, including French bouillabaisse and Italian cioppino.
Flavor profiles:
- This soup is savory, creamy, and slightly sweet from the vegetables.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Herby, Fishy, Rich, Comforting