Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into bite-sized pieces
- 2 large potatoes, peeled and diced
- 1 large fennel bulb, trimmed and thinly sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz.) diced tomatoes
- 4 cups fish or vegetable broth
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- Salt and black pepper to taste
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and sauté for 2-3 minutes until fragrant.
2. Add the potatoes and fennel to the pot and stir to combine. Cook for 5-7 minutes until the vegetables are slightly softened.
3. Pour in the diced tomatoes and broth and bring the soup to a boil. Reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender.
4. Add the fish to the soup and cook for an additional 5-7 minutes until the fish is cooked through.
5. Stir in the parsley and dill and season the soup with salt and black pepper to taste.
6. Ladle the soup into bowls and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 25g
- Protein: 15g
Substitutions for ingredients:
- Any firm white fish can be used in place of the suggested fish fillets.
- Chicken or vegetable broth can be used instead of fish broth.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Substitute the fennel with leeks or celery for a different flavor.
- Add some cooked rice or pasta to the soup for a heartier meal.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Be sure to cut the vegetables into small pieces for even cooking.
- Serve the soup with a 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 low heat until heated through.
Presentation ideas:
- Serve the soup in a large soup tureen for a beautiful presentation.
Garnishes:
- Sprinkle some chopped fresh herbs on top of the soup before serving.
Pairings:
- Serve the soup with a Greek salad or some grilled vegetables.
Suggested side dishes:
- Crusty bread or pita bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
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:
- Greek fish soup, also known as kakavia, is a traditional Greek dish that has been enjoyed for centuries.
Flavor profiles:
- This soup has a savory and slightly sweet flavor from the fennel, with a hint of acidity from the tomatoes.
Serving suggestions:
- Serve the soup as a main course for a light and healthy meal.
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Region: Greek