Fish Soup with Vegetables
The last time I made soup was over three months ago. If you’ve been reading this blog, you know that my relationship with soup is controversial. I basically don’t miss it very often but I won’t dwell on this too long. That wouldn’t be a very good introduction for this soup.
Here is how this soup came to be:
I had a beautiful piece of fish and some beautiful, beautiful stock. I figured two beautiful ingredients would be even more beautiful together. It was clever of me to figure that out (all by myself!), I think.
The result was a nice and light soup, unlike some really fishy fish soups I’ve had in the past.
Not that I have anything against really fishy fish soups.
I’m simply saying this one isn’t.
I found this concoction to be a delicious way to cook fish differently than the usual. Lately, the usual for me has been grilling it like this or this, or grinding it and cooking it in curried cream sauce. By comparison, this soup has more neutral flavors and the advantage of added vegetables, which makes it a sensible dinner, according to sensible people.
Beethoven said: “Only the pure of heart can make good soup.”
Amen, Mr. Beethoven!
I’ll add to that, only good stock can make good soup.
Soo…, get your best intentions together with the best stock you can get your hands on and make this soup. I used chicken stock but you may use fish stock for a stronger flavor.
Fish Soup Recipe
For the fish
1 pound mahi mahi
Sea salt and ground pepper, to taste
1/2 teaspoon chili powder
For the broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large leek, white part only, minced
1 teaspoon sea salt
1/4 teaspoon ground pepper
12 sprigs parsley, tied into a bouquet
4 cups chicken stock
2 carrots, peeled and diced
1 zucchini, diced
Juice of half a lemon
Grind the mahi mahi in a food processor or meat grinder. Using your hands, mix in the salt, pepper and chili powder. Shape into 1 to 1 1/2-inch balls.
Melt the olive oil and butter in a medium pot over medium heat. Saute the leek until translucent, 5 minutes. Season with salt and pepper. Add the parsley bouquet and chicken stock. Bring to a boil over high heat.
Lower the heat to medium. Add the fish balls and carrots. Cover with a lid and cook 15 minutes. Add the zucchini and cook 5 minutes. Discard the bouquet of parsley. Stir in the lemon juice.
Serve warm, garnished with chopped fresh parsley.