Ingredients with Measurements:
- 1 pound of white fish fillets, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of mushrooms, sliced
- 2 tablespoons of olive oil
- 4 cups of fish or vegetable broth
- 1 can of diced tomatoes
- 1 bay leaf
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1/4 cup of fresh parsley, chopped
- 1 lemon, cut into wedges
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 onions and garlic and sauté until softened, about 5 minutes.
2. Add the mushrooms and cook for another 5 minutes until they release their juices.
3. Add the fish fillets and cook for 2-3 minutes until they start to turn opaque.
4. Pour in the fish or vegetable broth, diced tomatoes, bay leaf, paprika, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
5. Remove the bay leaf and stir in the chopped parsley.
6. Ladle the soup into bowls and serve with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 12g
Protein: 18g
Sodium: 600mg
Substitutions for ingredients:
- Any white fish can be used instead of the suggested white fish fillets.
- Any type of mushrooms can be used instead of the suggested mushrooms.
- Vegetable broth can be used instead of fish broth.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use shrimp or scallops instead of fish.
- Add coconut milk for a creamy version of the soup.
Tips and tricks:
- Use fresh fish for the best flavor.
- Don't overcook the fish or it will become tough.
- Add more or less paprika depending on your spice preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with a sprig of parsley.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to reduce the liquid. If it's too thick, add more broth or water.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Sopa de Peixe com Cogumelos is a traditional Portuguese fish soup that is typically made with a variety of fish and seafood.
Flavor profiles:
Savory, slightly spicy, and fresh.
Serving suggestions:
Serve the soup as a main course with crusty bread and a green salad.
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Region: Portuguese