| Fish and veggie soup |
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This is one of the easiest and most flexible fish soups.
The tomatoes give it appetizing pink color and deepen the
flavor of the fish stock.
This soup is a very healthy alternative to New England Fish
Chowder version that is loaded with cream. Even though it's
lighter on fat, it is big on flavor and is one of
my favorite comfort foods served with crusty baguette and crisp
dry white wine.
Tips:You can get fish stock in many fish markets, or make it yourself with fish bones and heads. Almost every ingredient in this soup is flexible. You can use yellow onions instead of leeks and shallots. Cherry tomatoes can be substituted with a chopped large tomatoe. You can use almost any flaky white fish (cod, pollock, haddock, hake, flounder) -- whatever is freshest at your fish market. If you don't have all the herbs mentioned in the recipe on hand, just use what you have; it will still turn out great. Wine: Dry Creek Fume Blanc Sides: Baguette or some other crusty bread is a must. |
| Serves 4 as main course (6-8 as first course) |
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| Ingredients | Directions |
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1 Tbsp butter 1 Tbsp oil 1 leek chopped (white and pale green parts only) 2 shallots chopped 2 carrots chopped 1/4 tsp salt 1/4 tsp sugar |
Wash chopped leeks in a large bowl of cold water. Let the sand settle for couple of minutes and then scoop leeks out with a slotted spoon. If leeks still feel sandy, repeat this process until they are clean. In a large stock pot, saute leeks, shallots, and carrots in butter and oil on med-low heat until tender (about 5 minutes). Sprinkle with salt and sugar and saute for another 5-8 minutes or until nicely browned. Remove to a bowl and set aside. |
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1/2 Tbsp butter 10-12 cherry tomatoes halfed 3 mashed garlic cloves 1 1/2 tsp chopped herbs (rosemary, sage, thyme) |
In the same stock pot, melt 1/2 Tbsp butter and saute tomatoes
over medium heat for 2-3 minutes or until they brown lightly. Add garlic and herbs, and continue sauteing stirring occasionally for another minute. |
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3 1/2 cups unsalted fish stock 1/2 cups white wine 1 tsp salt 1/4 tsp black pepper 1 bay leaf 1.5 cups drained canned corn |
Return the leek shallot mixture back to the pot, add fish
stock, wine, salt, pepper, and bay leaf. (Note: if using salted fish stock, adjust the salt to taste). Cover, turn up heat and bring to a boil. Add corn, and turn down the heat to med-low. Cover and simmer for 15 minutes. |
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1/2 tsp salt 1/8 tsp pepper 1 Lb cod fillet |
Cut the fillet into 3-4 large pieces. Season cod with salt and pepper and add to the soup pot. Cover and simmer for 10 minutes, or until the cod pieces fall apart when poked with a cooking spoon. Break up the cod pieces (they should fall apart easily). Don't try to chop it into small pieces; larger pieces look and taste great in the soup. Taste for seasoning, and correct it if necessary. |
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1/4 cup heavy cream 1 Tbsp chopped parsley |
Add the cream, turn up the heat and bring to a boil. Reduce heat immediately to med-low, cover and simmer for 3 minutes. Serve in bowls sprinkled with parsley. |