Ingredients with Measurements:
- 1 pound of white fish fillets, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can of diced tomatoes (14.5 oz)
- 6 cups of fish or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the carrots, celery, red bell pepper, and zucchini and sauté for another 5 minutes until slightly softened.
4. Add the diced tomatoes, fish or vegetable broth, bay leaf, and dried thyme. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
6. Add the fish fillets and let them cook for 5-7 minutes until they are cooked through.
7. Season the soup with salt and pepper to taste.
8. Remove the bay leaf from the soup.
9. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 210
Total fat: 7g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 880mg
Total carbohydrates: 16g
Dietary fiber: 4g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- Any white fish fillets can be used in this recipe, such as cod, haddock, or tilapia.
- Any type of onion can be used, such as white, yellow, or red.
- Any type of canned tomatoes can be used, such as crushed or whole peeled.
- Any type of broth can be used, such as chicken or beef.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Use different vegetables, such as green beans, corn, or potatoes.
- Add a pinch of saffron for a more complex flavor.
- Use different herbs, such as rosemary or oregano.
Tips and tricks:
- Cut the vegetables into small, bite-sized pieces for even cooking.
- Use a fish spatula to gently flip the fish fillets in the soup.
- Taste the soup before adding salt and pepper, as the broth may already be salty.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store any 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 a large bowl with a ladle for guests to serve themselves.
Garnishes:
Garnish the soup with fresh parsley or cilantro.
Pairings:
Serve the soup with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
- Roasted vegetables
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 longer to reduce and thicken the broth.
Food safety advice:
- Make sure the fish fillets are cooked through before serving.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Peixe com Legumes is a traditional Portuguese fish soup that is typically made with a variety of vegetables and white fish.
Flavor profiles:
This soup has a savory, slightly sweet flavor from the vegetables and fish, with a hint of thyme and bay leaf.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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Region: Portuguese