Tomato and Fish Soup With Pasta
by Chef Lucia Watson
This is one of the most adaptable soups I’ve found. I usually use a firm white-fleshed fish like pike, walleye, or burbot, but trout or salmon works well to.
To serve 4 to 6. . .
3 tbsp. olive oil
1 lg. onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 leek, chopped
4 tomatoes, chopped
1 tbsp. fresh or 1 tsp. dry thyme
1/2 c. white wine
6 c. chicken stock
2 c. firm-flesh fish, cut into bite-size pieces
salt and pepper
2 oz. vermicelli, broken into 2-inch lengths
2 tbsp. fresh parsley, chopped
1 tbsp. fresh basil, chopped (or 1 tsp. dry)
•Heat the olive oil in a heavy stock pot. Then add the onion, garlic, celery, and leek. Cook over low heat 10 minutes, stirring occasionally.
•Add the tomatoes, saffron, wine, thyme, stock, salt and pepper to taste. Cook at a low simmer for about 1/2 hour to allow the flavors to develop.
•Add the vermicelli and cook 10 minutes or until tender but not quite done. Next add the fish and cook an additional 5 to 10 minutes.
Stir in the parsley and basil. I serve this soup with French bread. Drizzle additional olive oil over the soup at the end. Tomato Fish Soup