Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups fish stock
- 1/2 cup dry white wine
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat.
2. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add red and green bell peppers and continue to sauté for another 5 minutes.
4. Add diced tomatoes, fish stock, white wine, smoked paprika, cumin, and cayenne pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.
6. Add the fish fillets to the soup and cook for an additional 10 minutes, or until the fish is cooked through.
7. Use an immersion blender to blend the soup until smooth (optional).
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat: 8g
Carbohydrates: 13g
Protein: 23g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish fillets can be used in place of the suggested fish.
- Chicken or vegetable stock can be used in place of fish stock.
- Red wine can be used in place of white wine.
Variations:
- Add shrimp or other seafood to the soup for a seafood medley.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add coconut milk for a creamy version of the soup.
Tips and tricks:
- Use a firm white fish that will hold up well in the soup, such as cod or halibut.
- Make sure to season the soup well with salt and pepper to bring out the flavors.
- Serve the soup with crusty bread for dipping.
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 bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread
Suggested side dishes:
Green salad
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 until it is fully cooked through to avoid any foodborne illness.
Food history:
Serrat-Style Fish Soup is a traditional Spanish soup that originated in the Catalonia region.
Flavor profiles:
The soup is savory and slightly spicy with a hint of smokiness from the paprika.
Serving suggestions:
Serve the soup as a main course for a light and healthy dinner.
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