5 from 30 votes
Fish Soup
This Fish Soup combines a range of vegetables, herbs, spices, and fish parts to create a rich and aromatic broth with tender fish chunks. Slow cooking of the aromatic vegetables and fish parts together infuses the soup deeply with flavor. The inclusion of saffron, paprika, and cayenne provides warmth and a subtle spice while tomatoes and potatoes add body and texture. The finishing touch of fresh herbs brightens the dish.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
servings
Calories:
357 kcal
Course:
Soup
Cuisine:
Middle Eastern
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 357
% 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.