Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 celery stalk, sliced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 4 cups fish or vegetable broth
- 1/2 cup white wine
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots and celery and sauté for another 5 minutes.
4. Add the tomato paste, oregano, and thyme and stir to combine.
5. Pour in the fish or vegetable broth and white wine and bring to a simmer.
6. Add the fish and simmer until cooked through, about 5-7 minutes.
7. Stir in the chopped dill and season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in place of the recommended white fish fillets.
- Chicken broth can be used in place of fish or vegetable broth.
Variations:
- Add chopped potatoes or sweet potatoes for a heartier soup.
- Use fresh tomatoes instead of tomato paste for a lighter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces to ensure even cooking.
- Use fresh dill for the best flavor.
- Serve with crusty bread for dipping.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh dill on top.
Garnishes:
- Fresh dill sprigs
Pairings:
- Crusty bread
Suggested side dishes:
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fish soup is a traditional dish in many Mediterranean countries, including Greece.
Flavor profiles:
- Savory, herbaceous, and slightly sweet.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Greek