Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 can diced tomatoes (14 oz)
- 4 cups fish or vegetable broth
- 1/2 cup white rice
- 1/2 cup pitted Kalamata olives
- 1 tbsp dried oregano
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
2. Add the diced tomatoes, fish or vegetable broth, and dried oregano to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3. Add the white rice to the pot and let cook for 15 minutes, stirring occasionally.
4. Add the bite-sized fish pieces and pitted Kalamata olives to the pot. Let cook for an additional 5-7 minutes until the fish is cooked through and the rice is tender.
5. Season the soup with salt and pepper to taste. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Brown rice can be used instead of white rice.
- Green olives can be used instead of Kalamata olives.
Variations:
- Add chopped fresh parsley or cilantro for extra flavor.
- Use shrimp or scallops instead of white fish.
- Add chopped carrots and celery for a heartier soup.
Tips and tricks:
- Be sure to stir the soup occasionally to prevent the rice from sticking to the bottom of the pot.
- If the soup is too thick, add more broth or water to thin it out.
- Adjust the amount of salt and pepper to your taste.
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 individual bowls with lemon wedges on the side.
Garnishes:
Chopped fresh parsley or cilantro can be used as a garnish.
Pairings:
Serve the soup with crusty bread or a Greek salad.
Suggested side dishes:
Crusty bread, Greek salad, or roasted vegetables.
Troubleshooting advice:
If the rice is not cooked through, add more broth or water and let simmer for an additional 5-10 minutes.
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 Greek dish that has been enjoyed for centuries.
Flavor profiles:
This soup is savory and slightly tangy from the tomatoes and olives.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Greek