Fish Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
357 kcal
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Course
Soup
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Cuisine
Middle Eastern
Fish Soup
Description
Fish Soup features ingredients such as leeks, celery, garlic, parsley, cilantro, red bell pepper, and large fish parts including salmon head and tail enveloped in cheesecloth. The vegetables and herbs are ground and sautéed in olive oil until liquids evaporate, forming the soup's flavor base. Adding fish parts, canned tomatoes, potatoes, white wine, spices including cayenne, cloves, paprika, saffron, and water, the soup is simmered gently for 45 minutes to develop depth.
Afterward, boneless cubed fish is added and cooked briefly until tender. The cheesecloth with the fish bones is squeezed to release any remaining flavor before discarding. The soup is seasoned to taste with salt and pepper and garnished optionally with fennel leaves for a fresh herbal aroma.
The result is a delicate yet flavorful soup where the fish imparts richness and the blend of spices and vegetables creates complexity. It serves well as a warming starter or light main served with crusty bread.
Ingredients
- 2/3 cup extra virgin olive oil
- 4 leek large, sliced
- 4 celery ribs cut in thirds
- 4 garlic cloves large, peeled
- 1 bunch flat-leaf parsley
- 1 bunch cilantro
- 1 red bell pepper seeded and cut into chunks
- 1 salmon head and tail or any other large kosher fish, loosely but securely wrapped in cheesecloth
- 4 cups crushed tomatoes canned
- 2 potato large, peeled and cut into 1/2-inch cubes, or substitute 1 medium celery root
- 1 cup white wine dry
- 1/2 teaspoon cayenne pepper, or more to taste
- Pinch cloves ground
- 3 bay leaf
- 1 tablespoon paprika
- 2 pinches saffron
- salt to taste
- 10 cups water (2 1/2 quarts)
- 2 tablespoons anisette make sure liquor is KFP, or arack
- 3 pounds kosher fish boneless, skinless, such as salmon, tile, or snapper, cut into 1-inch cubes
- black pepper freshly ground, to taste
- fennel leaves optional, fresh, to garnish
Instructions
- Coarsely grind the leeks, celery, garlic, parsley, cilantro and pepper in a food processor. Heat the oil in a wide heavy pot over medium high. Add the ground mixture to the pot and saute until all liquids evaporate.
- Add to the pot the fish parts wrapped in cheesecloth, canned tomatoes, potatoes, wine, cayenne, cloves, bay leaves, paprika, saffron, salt, and water. Bring to a boil. Reduce the heat to medium and cook, covered for 45 minutes.
- Add the liquor, fish and pepper, and cook another few minutes, just until the fish is cooked through. Press on the cheesecloth to release as much liquid as you can before discarding. Adjust the texture and seasonings to taste. Add fresh fennel leaves to garnish, if desired. Makes a dozen ample servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 189mg | 8% |
| Potassium | 1082mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 86mg | 9% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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