Ingredients with Measurements:
- 1 lb gray mullet fish fillets, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the flour and stir until well combined.
4. Gradually pour in the fish stock, stirring constantly to prevent lumps from forming.
5. Add the bay leaf, dried thyme, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
7. Add the fish fillets to the pot and let them cook for 5-7 minutes, until they are cooked through.
8. Remove the bay leaf from the soup.
9. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
10. Return the soup to the pot and add the heavy cream.
11. Heat the soup over low heat until it is heated through.
12. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and simmering, low heat for heating the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 10g
Protein: 18g
Substitutions for ingredients:
- Gray mullet fish can be substituted with any white fish, such as cod or haddock.
- Fish stock can be substituted with vegetable or chicken stock.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use fresh herbs, such as thyme or dill, instead of dried thyme.
- Add a splash of white wine to the soup for a more complex flavor.
Tips and tricks:
- Be sure to blend the soup until it is smooth for a creamy texture.
- Taste the soup and adjust the seasoning as needed before serving.
- 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 it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more stock or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to cook the fish fillets until they are fully cooked through to prevent foodborne illness.
Food history:
Fish soup is a traditional dish in many cultures, including French bouillabaisse and Italian cioppino.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
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