January 10, 2016
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. . .
- 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)
- 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.