Ingredients with Measurements:
- 1 pound Mediterranean gray mullet fish, cleaned and filleted
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups fish stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped bell peppers and sauté for another 5 minutes.
4. Add the diced tomatoes, fish stock, dried oregano, and dried thyme. Bring to a boil.
5. Reduce the heat to low and add the cleaned and filleted gray mullet fish to the pot.
6. Simmer for 15-20 minutes, or until the fish is cooked through.
7. Remove the fish from the pot and set aside.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Season with salt and pepper to taste.
10. Flake the cooked fish into bite-sized pieces and add back into the soup.
11. Stir in the chopped fresh parsley.
12. Serve hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 12g
Protein: 16g
Sodium: 600mg
Fiber: 3g
Substitutions for ingredients:
- Any white fish can be substituted for the gray mullet fish.
- Fresh herbs can be substituted for the dried herbs.
Variations:
- Add cooked rice or pasta to the soup for a heartier meal.
- Add a can of chickpeas or white beans for extra protein and fiber.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to clean and fillet the fish before adding it to the soup.
- Use a high-quality fish stock for the best flavor.
- Garnish with additional fresh parsley or chopped green onions.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lemon wedge on the side.
Garnishes:
Fresh parsley, chopped green onions, lemon wedges.
Pairings:
Crusty bread, a side salad.
Suggested side dishes:
Roasted vegetables, garlic bread.
Troubleshooting advice:
If the soup is too thick, add more fish stock or water to thin it out.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish soup is a traditional dish in many Mediterranean countries, including Italy, Greece, and Spain.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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