Ingredients with Measurements:
- 1 lb fish fillet, cut into small pieces
- 2 cups fish broth
- 2 cups water
- 1 cup chopped carrots
- 1 cup chopped fishwort
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the chopped carrots and fishwort to the pot and stir to combine.
3. Pour in the fish broth and water and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 20 minutes, or until the carrots are tender.
5. Add the fish fillet to the pot and let it cook for 5-7 minutes, or until the fish is cooked through.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Fish fillet: Any white fish such as cod, haddock, or tilapia can be used.
- Fish broth: Chicken or vegetable broth can be used instead.
- Fishwort: Spinach or kale can be used instead.
Variations:
- Add a can of diced tomatoes for a tomato-based soup.
- Add a can of coconut milk for a creamy soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Use fresh fish for the best flavor.
- Blend the soup in small batches to avoid splatters.
- Taste the soup before adding salt and pepper, as the fish broth may already be salty.
Storage instructions:
Store the 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 a bowl with a garnish of chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
Crusty bread or crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Fishwort is a type of seaweed commonly used in Korean cuisine.
Flavor profiles:
The soup has a mild and slightly sweet flavor from the carrots and fish, with a hint of brininess from the fishwort.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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