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.