October 11, 2021
By Chef Lucia Watson
The fish of choice in this soup recipe may vary from delicate walleye or crappie to the more distinctive salmon or trout.
Prep time: 20 minutes
Cook time: 45 minutes
- 2 tablespoons olive oil
- 2 stalks celery, coarsely chopped
- 1 onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 medium green pepper, chopped
- 1 jalapeño pepper, chopped finely
- 2 cloves garlic, mashed
- 5-6 large ripe tomatoes, peeled, cored, and chopped or one 12-ounce can diced tomatoes)
- 3-4 cups chicken broth (depending on how juicy your tomatoes are)
- Salt and pepper
- Splash of balsamic vinegar
- 3 fish fillets, about 8 ounces each, cut into 1-inch squares (bones removed)
- Big handful of fresh basil, washed
- Chopped croutons
- In a large soup kettle, heat the olive oil. Add the celery, onion, carrot, peppers and garlic. Cook over medium heat, covered, for about 10 minutes, stirring occasionally.
- Add tomatoes, broth, salt, pepper and vinegar. Cook over medium heat another 15 minutes.
- Add the fish and cook 8 to 10 minutes so the fish is cooked through but not falling apart.
- Divide the basil into 6 bowls. Ladle the fish soup over the basil and garnish with croutons.
- To make the garlic croutons: Cut half a loaf of french bread into small cubes. Generously drizzle with a mixture of olive oil and melted butter. Toss in some mashed garlic, spread on a baking sheet and bake for about 10 minutes, shaking the pan every few minutes until the croutons are golden brown and crisp.