Ingredients with Measurements:
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped carrots
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of fish or vegetable broth
- 1/2 cup of white wine
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, celery, and carrots and sauté until they are softened, about 5 minutes.
3. Add the garlic and sauté for another minute.
4. Add the diced tomatoes, fish or vegetable broth, and white wine to the pot.
5. Bring the mixture to a simmer and let it cook for 10 minutes.
6. Add the fish to the pot and let it cook for another 5-7 minutes, or until the fish is cooked through.
7. Stir in the parsley, basil, and oregano.
8. Season the soup with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 14g
- Protein: 28g
Substitutions for ingredients:
- Any white fish can be used in this recipe.
- Chicken or vegetable broth can be used instead of fish broth.
- Red wine can be used instead of white wine.
Variations:
- Add chopped potatoes or sweet potatoes to the soup for a heartier meal.
- Add a can of chickpeas or white beans for extra protein and fiber.
- Use different herbs, such as thyme or rosemary, for a different flavor.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces so that it cooks evenly.
- Use fresh herbs for the best flavor.
- Serve the soup with crusty bread for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the soup with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- 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 the liquid.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Fisherman's soup is a traditional dish in many Mediterranean countries, including Italy, Greece, and Spain.
Flavor profiles:
- This soup is savory and herbaceous, with a slightly acidic tomato flavor.
Serving suggestions:
- Serve the soup as a main course for a light and healthy meal.
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