Soup > Fish Soups

Garum-Laced Fish Soup Recipe

Ingredients with Measurements:
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can diced tomatoes (14.5 ounces)
- 4 cups fish or chicken broth
- 1/4 cup garum (fermented fish sauce)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls

Step-by-step instructions:

1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.

2. Add the diced tomatoes, fish or chicken broth, and dried oregano to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.

3. Add the bite-sized pieces of white fish to the soup and let it cook for another 5-7 minutes, or until the fish is cooked through.

4. Stir in the garum and season the soup with salt and pepper to taste.

5. Ladle the soup into bowls and garnish with fresh parsley.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 180
Fat per serving: 5g
Carbohydrates per serving: 10g
Protein per serving: 25g

Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Chicken broth can be substituted with vegetable broth.
- Fresh oregano can be substituted with dried basil.

Variations:
- Add chopped vegetables such as carrots, celery, and bell peppers to the soup.
- Use shrimp or scallops instead of white fish.
- Add a squeeze of lemon juice for extra flavor.

Tips and tricks:
- Make sure to cut the fish into bite-sized pieces so that it cooks evenly.
- Taste the soup before adding salt, as the garum is already salty.
- Serve the soup with crusty bread for dipping.

Storage instructions:
Store any 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 heated through.

Presentation ideas:
Serve the soup in colorful soup bowls with a sprig of fresh parsley on top.

Garnishes:
Fresh parsley

Pairings:
Crusty bread

Suggested side dishes:
Green salad

Troubleshooting advice:
If the soup is too salty, add more broth or water to dilute it.

Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Garum is a fermented fish sauce that was commonly used in ancient Roman cuisine.

Flavor profiles:
Savory, salty, and slightly tangy.

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Region: Roman

Taste: Savory, Salty, Tangy, Herbal, Umami