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Aromatic Fish Soup

  • 4servings
  • 828calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup (50 mL) olive oil

  2. 1/2 tsp (2 mL) salt

  3. 1/2 tsp (2 mL) freshly ground black pepper

  4. 2 cups (500 mL) roughly chopped onions

  5. 4 stalks celery with leaves, cut into 1-inch (2 1/2 cm) pieces

  6. 1/2 tsp (2 mL) fennel seeds

  7. 2 lbs (1 kg) plum tomatoes , diced or 1 can (28 oz [796 mL]) plum tomatoes

  8. 10 cloves garlic , thinly sliced

  9. 2 bay leaves

  10. 1/2 tsp (2 mL) dried basil

  11. 1/2 tsp (2 mL) dried oregano

  12. 6 cups (1 1/2 L) water

  13. Few sprigs fresh parsley

  14. 2 1/2 lbs (1 1/4 kg) fish heads (about 2 salmon heads , see Notes)

  15. 2 cups (500 mL) peeled cubed potatoes

  16. 1 1/2 lbs (750 g) skinless boneless fillet of salmon, cod, halibut (or combination) cut into 1/2-inch (1 cm) cubes

  17. 8 oz (250 g) medium shrimp , shelled and deveined

  18. 1 tbsp (15 mL) lemon juice

  19. Salt and pepper to taste

  20. 4 large thick slices French bread , toasted

  21. Few chervil or celery leaves, chopped

Instructions Jump to Ingredients ↑

  1. In a large saucepan over high heat, combine olive oil, salt and pepper. Add onions, celery and fennel seeds. Saut, stirring frequently, for 5 minutes or until beginning to brown. Immediately add tomatoes, garlic, bay leaves, oregano and basil; cook, stirring, for 5 to 6 minutes or until sauce-like.

  2. Stir in water; bring to boil. Add parsley and fish heads. Reduce heat to medium-high and cook for 35 to 40 minutes on a steady bubbling (but not rolling) boil, stirring infrequently.

  3. Take off heat. Cover and let cool 1 to 2 hours to develop flavors. Strain, pushing down on ingredients and mashed down pulp to extract all the broth. Discard leftovers from strainer. (Recipe can be prepared to this point up to 2 days in advance; cover and refrigerate broth.)

  4. Bring the strained broth to a boil. Add potatoes, reduce heat to medium-high and cook for 10 to 15 minutes or until soft and pierceable. Add fish and shrimp (if using); reduce heat to medium and cook 3 to 4 minutes or until the fish is tender but not overcooked. Stir in lemon juice. Season to taste with salt and pepper.

  5. Place a toasted slice of bread into each of 4 bowls. Top each with one-quarter of the soup, making sure that potatoes and fish are distributed evenly. Garnish generously with chopped chervil and serve immediately.

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