Ingredients with Measurements:
- 1 lb dried fish
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 6 cups water
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the dried fish under cold water and soak it in a bowl of cold water for 1 hour.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the carrots and celery and sauté for another 5 minutes until they start to soften.
4. Drain the soaked fish and add it to the pot. Add the bay leaf, thyme, oregano, and water. Bring to a boil.
5. Reduce the heat to low and let the soup simmer for 30-40 minutes until the fish is tender.
6. Remove the bay leaf and discard. Season the soup with salt and pepper to taste.
7. Serve hot with crusty bread.
Time:
Preparation time: 1 hour
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Any type of dried fish can be used in this recipe.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add diced potatoes for a heartier soup.
- Add a can of diced tomatoes for a tomato-based soup.
- Add a can of coconut milk for a creamy soup.
Tips and tricks:
- Soaking the dried fish in cold water helps to remove excess salt.
- Taste the soup before adding salt as the dried fish may already be salty.
- Serve with a squeeze of lemon juice for added 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 medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
Sprinkle chopped parsley or cilantro on top of the soup.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too bland, add more herbs and spices to taste.
Food safety advice:
- Make sure the dried fish is properly soaked and cooked to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Dried fish soup is a traditional dish in many cultures, including Scandinavian and African cuisine.
Flavor profiles:
Savory, salty, and herbaceous.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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