January 10, 2016
By In-Fisherman
Print Recipe
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 too.
To serve 4 to 6. . .
Ingredients:
3 tbsp. olive oil 1 large onion, chopped 3 cloves garlic, minced 2 stalks celery, chopped 1 leek, chopped 4 tomatoes, chopped pinch saffron 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) Directions:
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Heat the olive oil in a heavy stock pot. Then add the onion, garlic, celery, and leek. Cook over low heat for 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 for 10 minutes or until tender but not quite done. Next, add the fish and cook for 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.
