Ingredients with Measurements:
- 1 pound Arctic char, skin removed and cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 6 cups fish or vegetable broth
- 1 cup chopped kale
- 1 cup chopped potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
2. Add the fish or vegetable broth, potatoes, thyme, and oregano. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Add the Arctic char and kale to the pot. Simmer for an additional 5-7 minutes, or until the fish is cooked through.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Arctic char can be substituted with salmon or trout
- Kale can be substituted with spinach or Swiss chard
Variations:
- Add a can of diced tomatoes for a tomato-based soup
- Add a pinch of red pepper flakes for a spicy kick
- Add a squeeze of lemon juice for a citrusy flavor
Tips and tricks:
- Use fresh herbs instead of dried for a more intense flavor
- Add a splash of cream or coconut milk for a creamier soup
- Serve with crusty bread for dipping
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a sprig of fresh herbs on top.
Garnishes:
Garnish with chopped fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Serve with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
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:
Igunaq is a traditional Inuit method of preserving fish by fermenting it in a hole in the ground. This soup is a modern take on the traditional recipe.
Flavor profiles:
This soup is savory and comforting with a mild fish flavor and a hint of herbs.
Serving suggestions:
Serve this soup as a main course for a cozy winter dinner.
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