Fabulous Fish Soup

There’s little better than hot, herbaceous soup on a cold day and here it is from cutting board to bowl in a half hour. Any clean-tasting fish will work, though fresh and local is always best.

Time: 30 minutes

Serves: 4

Ingredients:

1 tablespoon extra virgin olive oil

1 onion – chopped

4 stalks celery – chopped

3 cloves garlic – finely chopped or crushed

2 leeks – white portion only – thinly sliced

4 cups vegetable stock

2 tomatoes – chopped

2 bay leaves

½ teaspoon fresh ground black pepper

½ teaspoon kosher salt

1 pound pickerel (or other fresh fish) filets – cubed to ½ inch

½ cup Italian parsley – roughly chopped

1 tablespoon fresh dill – finely chopped

2 teaspoons fresh lemon juice

 

Preparation:

Heat the olive oil in a large pot over medium-high heat then add the onion, celery, garlic and leeks, stirring often for five minutes.

Bring heat to high. Add the vegetable stock, tomatoes, bay leaves, pepper and salt, bringing to a boil, then reduce heat to simmer partially covered for five minutes.

Add the pickerel, return to a boil and simmer partially covered for five more minutes.

Stir in the parsley, dill and lemon juice. Simmer for two minutes then remove from heat. Discard the bay leaves and serve immediately.

Get the PDF and nutrition info