My Favorite Fish Soup
- Ready In:
- 1hr
- Ingredients:
- 34
- Serves:
-
10-12
ingredients
-
Stock
- 1 whole onions, yellow onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock) or 1 sweet onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock)
- 1 head garlic, unpeeled cut in half 4 carrots chunks
- 5 celery ribs, leaves & ends work well here
- 1⁄2 cup approximately shrimp shells (from 1 1/2 lbs shrimp)
- 4 cups chicken stock
- 4 cups water
- 1 lemon, cut in half
- 1⁄2 cup mushroom stems, reserve from cremini mushrooms listed below
- 4 -5 bay leaves
-
Soup
- olive oil
- 2 shallots, diced
- 1 medium red onion, diced
- 1 1⁄2 lbs cremini mushrooms, diced
- 5 carrots, peeled & diced
- 5 celery ribs, diced
- 2 lbs small red new potatoes, diced
- 1 lb chorizo sausage, casings removed, diced
- 5 garlic cloves, minced
- 5 fresh plum tomatoes, diced
- 1 -2 cup pinot grigio wine
- 2 tablespoons smoked sweet paprika
- 4 (14 1/2 ounce) cans diced tomatoes (variety Italian stewed, petite diced, etc.)
- 1 (6 ounce) can tomato paste
- 1 lemon, julienne zest & chop finely (about 2 teaspoons)
- parsley, chopped finely (about 3-4 tablespoons)
- chives, chopped finely (about 2 tablespoons)
- thyme, Rosemary, Oregano create bundle & tie together
- salt
- pepper
- cod fish fillet, red snapper fillet, salmon fillet (use your choice of fresh fish here)
- 1⁄8 lb shell on shrimp (31-40 per pound)
-
Crostini
- 1 -2 French baguette, sliced on the bias
- 1 -2 garlic clove (root end chopped off)
- 1 tablespoon butter
directions
- Peel & Devein Shrimp- rinse well.
- Add all Stock Ingredients to Large Stock Pot & boil until ready to use (Boil & Simmer for at least 30-45 minutes.) Strain Stock into large saucepan & reserve for later use.
- Place Large Stock Pot on Medium High.
- Add Olive Oil.
- Add 1st 6 ingredients & sauté until tender; approximately 10 minutes.
- Add Chorizo & Sauté – about 5 minutes.
- Add Garlic, Fresh tomatoes, and smoked paprika.
- Sauté until all ingredients are tender & have added good color to soup.
- Add wine to deglaze pan; stir well & until well incorporated & alcohol has cooked off.
- Add all canned tomatoes.
- Add tomato paste; stir well; sauté until tomato paste is well incorporated.
- Add Shrimp Stock (approximately 5-6 cups).
- Stir Well; bring to boil; reduce to simmer.
- Simmer for approximately 20 -30 minutes. While Soup is simmering preheat oven to 400 degrees.
- Place sliced baguettes on sheet pan.
- Rub edges of bread with garlic clove.
- Spread butter evenly onto each slice of bread.
- Place in oven & remove after 10 minutes – bread should be golden & crusty.
- Remove from oven again rub a garlic clove over each crostini.
- Chop fish fillets into ½ -1 inch chunks.
- Add herb bundle to soup & stir to incorporate.
- Simmer for additional 5-10 minutes.
- Add fish chunks & stir well.
- Simmer additional 2 minutes.
- Add cleaned shrimp.
- Simmer 2 minutes.
- Add minced parsley, cloves, and lemon zest; squeeze juice fresh from 1 whole lemon & stir well.
- Serve immediately with a fresh green salad & warm garlic crostini.
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