Ingredients with Measurements:
- 1 lb. of fish (such as cod or haddock), cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can of diced tomatoes (14 oz.)
- 4 cups of fish or vegetable broth
- 1 bay leaf
- 1 tsp. of dried thyme
- 1 tsp. of paprika
- Salt and pepper to taste
- 2 tbsp. of olive oil
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, garlic, carrots, celery, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the diced tomatoes, fish or vegetable broth, bay leaf, dried thyme, paprika, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
5. Add the fish to the pot and simmer for an additional 5-7 minutes, or until the fish is cooked through.
6. Remove the bay leaf from the soup and discard.
7. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Any firm white fish can be used in place of cod or haddock.
- Fresh tomatoes can be used in place of canned tomatoes.
- Fresh thyme can be used in place of dried thyme.
Variations:
- Add shrimp or scallops to the soup for a seafood medley.
- Use chicken broth in place of fish or vegetable broth for a different flavor profile.
- Add potatoes or sweet potatoes to make the soup heartier.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces so that it cooks evenly.
- Use a wooden spoon to stir the soup to prevent the fish from breaking apart.
- Serve the soup with crusty bread for dipping.
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 low heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the fish is overcooked, reduce the cooking time or add it to the soup later in the cooking process.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Fisherman's soup is a traditional dish in many coastal regions around the world, including Portugal, Spain, and Croatia.
Flavor profiles:
Savory, slightly sweet, and slightly spicy.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A