Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 can diced tomatoes (14 oz)
- 4 cups fish or vegetable broth
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and minced garlic and sauté until fragrant and translucent, about 5 minutes.
3. Add diced tomatoes, fish or vegetable broth, dried oregano, bay leaf, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and let it simmer for 15 minutes.
5. Add the white fish fillets to the soup and let them cook for 5-7 minutes, until they are cooked through.
6. Remove the bay leaf and discard it.
7. Ladle the soup into bowls and garnish with fresh parsley and a slice of lemon.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 12g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Dried oregano can be substituted with fresh oregano.
- Fish or vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add chopped potatoes or carrots for a heartier soup.
- Use shrimp instead of fish.
- Add a can of chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to cut the fish into bite-sized pieces so they cook evenly.
- Squeeze the lemon over the soup before serving for extra flavor.
- Use fresh parsley for the best flavor.
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 medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a slice of lemon and a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley and a slice of lemon.
Pairings:
Serve with crusty bread and a Greek salad.
Suggested side dishes:
Crusty bread and a Greek salad.
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to reduce the liquid. If it's too thick, add more broth or water.
Food safety advice:
Make sure to cook the fish until it's fully cooked through to avoid any foodborne illnesses.
Food history:
Fish soup is a traditional Greek dish that has been enjoyed for centuries. It's a simple and flavorful way to enjoy fresh seafood.
Flavor profiles:
This soup is savory, tangy, and slightly sweet from the tomatoes. The garlic and oregano add depth and complexity to the flavor.
Serving suggestions:
Serve the soup hot with a slice of lemon and a sprinkle of fresh parsley on top.
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Region: Greek