Ingredients with Measurements:
- 1 lb. gray mullet fish, cleaned and cut into pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 4 cups fish or vegetable broth
- 1 bay leaf
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup lemon juice
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
- 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, carrot, celery, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the diced tomatoes, fish or vegetable broth, bay leaf, oregano, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the gray mullet fish pieces to the pot and cook for an additional 10-15 minutes, until the fish is cooked through and flakes easily with a fork.
5. Stir in the chopped parsley, dill, and lemon juice. Taste and adjust seasoning as needed.
6. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 190
Fat: 8g
Carbohydrates: 14g
Protein: 17g
Sodium: 1230mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Gray mullet fish can be substituted with any firm white fish, such as cod or halibut.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add 1 cup of cooked orzo pasta to the soup for a heartier meal.
- Use canned salmon or tuna instead of gray mullet fish.
- Add 1 cup of chopped kale or spinach to the soup for extra nutrition.
Tips and tricks:
- Use a fish spatula or slotted spoon to gently remove the fish from the pot to avoid breaking it apart.
- Serve with crusty bread for dipping into the soup.
Storage instructions:
Leftover soup can be stored 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 with a sprig of fresh dill or parsley.
Garnishes:
Fresh herbs, lemon wedges, or croutons.
Pairings:
Serve with a Greek salad or roasted 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.
- If the fish is overcooked, reduce the cooking time or remove it from the pot earlier.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fish soup is a traditional dish in many cultures, including Greek cuisine. It is often made with local fish and vegetables.
Flavor profiles:
This soup has a savory and slightly tangy flavor from the tomatoes and lemon juice, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
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Region: Greek