Lightning-Quick Fish Soup
Instructions:
The bright fish flavor in this simple soup is a perfect
base for adding more vegetables, rice, or even pasta. If
you have fish stock and fish scraps in the freezer, use
them as the base here. If not, use chicken stock or water
and fresh fish.
5 cups fish, chicken, or shrimp stock (
or water
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon paprika
Pinch saffron (optional)
1 tablespoon extra virgin olive oil
1 cup peeled, seeded, and chopped tomato (canned
is fine; include the juices)
Salt and freshly ground black pepper
11/2 pounds any white fish, cut into small chunks, or
fish mixed with shelled seafood, like clams, shrimp,
or scallops
Chopped fresh parsley leaves for garnish
MAKES: 4 servings
TIME: 20 minutes
- Put all the ingredients except for the fish and parsley in a large, deep pot and bring to a boil; reduce the heat to a steady bubble and cook for 5 minutes, stirring occasionally.
- Add the fish and cook, stirring, until it cooks through, about 5 minutes. Garnish with the parsley and serve.
- Lightning-Quick Fish Soup, Chinese Style.
- Substitute 3 tablespoons soy sauce for the paprika, 2 teaspoons dark sesame oil for the olive oil, and green peas (frozen are fine) for the tomato. Omit the saffron. (Be sure to taste before adding salt.) Garnish with lots of cilantro and/or chopped scallion.
- Lightning-Quick Fish Soup, French Style.
- Substitute 1/2 cup dry white wine and 1/2 cup cream for 1 cup of the stock; be sure to use the saffron and substitute 1/4 teaspoon cayenne, or to taste, for the paprika. Add the cream when you add the fish in Step 2 and don’t let the soup come to a rolling boil. Use 2 tablespoons minced fresh tarragon leaves instead of parsley.
- Lightning-Quick Fish Soup, Latin Style.
- Omit the paprika and saffron and add a minced jalapeño or other fresh chile, or to taste, along with the tomato. Use cilantro instead of parsley and add 3 tablespoons freshly squeezed lime juice, or to taste.
- Lightning-Quick Fish Soup with Coconut Milk.
- Omit the paprika and saffron, and add 1 tablespoon minced or grated fresh ginger. Add either 1 tablespoon minced lemongrass for a Southeast Asian flavor or 1 tablespoon curry powder for an Indian flare. Use cilantro instead of parsley.