Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups fish or vegetable broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper, to taste
- 1/4 cup chopped fresh dill
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the diced tomatoes, fish or vegetable broth, white wine, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the white beans and fish to the pot. Simmer for another 10-15 minutes, until the fish is cooked through.
5. Season the soup with salt and black pepper to taste.
6. Stir in the chopped dill.
7. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 24g
Protein: 23g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- White fish fillets: any firm white fish such as cod, haddock, or halibut
- White beans: cannellini beans or navy beans
- Dried oregano: fresh oregano
- Red pepper flakes: cayenne pepper or paprika
- Fish or vegetable broth: chicken broth or water
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use canned salmon instead of white fish for a different flavor.
- Add a squeeze of lemon juice to the soup before serving for a bright, citrusy flavor.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces so that it cooks evenly.
- Use a wooden spoon to stir the soup to avoid breaking up the fish.
- If the soup is too thick, add more broth or water to thin it out.
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:
Garnish the soup with a sprig of fresh dill and a drizzle of olive oil.
Garnishes:
Fresh dill, olive oil
Pairings:
Crusty bread, Greek salad
Suggested side dishes:
Roasted vegetables, garlic bread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too salty, add a splash of water or broth to dilute it.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Greek fish soup, also known as kakavia, is a traditional Greek dish that dates back to ancient times. It was originally made by fishermen who would use the catch of the day to make a hearty soup to warm them up after a long day at sea.
Flavor profiles:
Savory, slightly spicy, and herbaceous
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
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Region: Greek