Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14 oz.)
- 4 cups fish or vegetable broth
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add diced tomatoes, fish or vegetable broth, dried oregano, dried thyme, and bay leaf. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
3. Add chopped spinach and fish pieces to the pot. Simmer for an additional 5-7 minutes, or until the fish is cooked through.
4. Remove the bay leaf and discard. Season the soup with salt and pepper to taste.
5. Ladle the soup into bowls and sprinkle crumbled feta cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 10g
Protein per serving: 22g
Carbohydrates per serving: 12g
Fiber per serving: 3g
Sugar per serving: 6g
Sodium per serving: 800mg
Substitutions for ingredients:
- Any white fish can be used, such as cod or tilapia.
- Fresh or canned diced tomatoes can be used.
- Fresh or frozen spinach can be used.
- Any type of crumbled cheese can be used instead of feta.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Use chicken or vegetable broth instead of fish broth.
- Add chopped carrots, celery, or bell peppers for extra vegetables.
- Use fresh herbs instead of dried for a more vibrant flavor.
Tips and tricks:
- Be sure to chop the spinach into small pieces so it wilts evenly in the soup.
- If using frozen fish, be sure to thaw it before adding it to the soup.
- Taste the soup before adding salt, as the feta cheese can be salty.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls with a sprig of fresh herbs on top.
Garnishes:
Sprinkle additional crumbled feta cheese on top of each bowl of soup.
Pairings:
Serve with crusty bread and a Greek salad for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Fish soup is a traditional dish in many coastal regions around the world, including Greece. This recipe combines classic Greek flavors like oregano, thyme, and feta cheese with fresh spinach and white fish.
Flavor profiles:
This soup is savory and slightly tangy from the tomatoes and feta cheese. The herbs add a subtle earthiness, while the spinach adds a fresh, green flavor.
Serving suggestions:
Serve this soup as a light lunch or dinner with crusty bread and a Greek salad.
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Region: Greek