Ingredients with Measurements:
- 500g of white fish fillet, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 zucchini, sliced
- 1 tomato, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 2 liters of water
Special equipment needed:
- Large pot
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced carrot, celery, zucchini, and chopped tomato to the pot and stir.
4. Add the sliced fish fillet to the pot and stir gently.
5. Add the salt, black pepper, dried thyme, and dried basil to the pot and stir.
6. Pour in the 2 liters of water and bring the soup to a boil.
7. Reduce the heat to low and let the soup simmer for 20 minutes.
8. Use a ladle to serve the soup into bowls.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150 per serving
Fat: 3g
Protein: 20g
Carbohydrates: 10g
Fiber: 3g
Sodium: 500mg
Substitutions for ingredients:
- Any white fish fillet can be used instead of the suggested one.
- Any vegetables can be added or substituted according to personal preference.
Variations:
- Add a can of coconut milk to the soup for a creamier texture.
- Add a tablespoon of fish sauce for a more savory flavor.
- Add a tablespoon of lemon juice for a tangy flavor.
Tips and tricks:
- Use fresh fish fillet for the best flavor.
- Do not overcook the fish or it will become tough.
- Adjust the seasoning according to personal preference.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a deep bowl with a slice of lemon on the side.
Garnishes:
Garnish the soup with fresh herbs such as parsley or cilantro.
Pairings:
Serve the soup with crusty bread or crackers.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Fish soup is a traditional dish in many cultures, including French bouillabaisse and Italian cioppino.
Flavor profiles:
This soup has a light and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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