Fish soup is a savory dish made primarily from fish stock or fish meat, often enriched with a medley of vegetables, spices, and sometimes even small pasta such as orzo. This versatile soup can be crafted using a variety of seafood or freshwater fish.
Fish soups vary in preparation across different culinary traditions. For instance, in French cuisine, the renowned “Bouillabaisse” is known for its rich blend of spices, while in Italian cooking, it’s called “Zuppa di Pesce” and typically features a tomato-based broth.
Fish soup is not only a rich source of protein but also offers healthy nutrients like omega-3 fatty acids due to its seafood content. It’s a delicious and nourishing option that brings together diverse flavors and textures.
Ingredients:
1 sea bass, deboned, with the head, tail, and skin
4 cups of water
2 bay leaves
2 tablespoons of olive oil
1 tablespoon of butter
1 small finely chopped onion
1 small finely chopped celery stalk
1/2 small finely chopped carrot
1 small finely chopped large potato (do not wash the potato, as its starch is needed for consistency)
5-6 whole black peppercorns
3.5 cups of fish stock
1 sea bass fillet
Juice of 1/4 of an orange
Salt
Fish Soup
Fish Soup Recipe:
Place the sea bass, including the head, tail, and skin, in a pot. Add 4 cups of water, 2 bay leaves, and 5-6 whole black peppercorns. Once the water starts to boil, let it simmer for 15 minutes over low heat. You will obtain approximately 3.5 cups of fish stock from this mixture.
In another pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the finely chopped onion, celery stalk, and carrot in that order. Sauté the vegetables over low heat for 2-3 minutes, taking care not to let them brown.
Then, add the chopped potatoes and continue to sauté the vegetables until they become tender over low heat.
Strain the fish stock obtained after 15 minutes and add it to the vegetables.
Add 2 tablespoons of orzo pasta and simmer for an additional 10 minutes until the orzo is cooked and plump.
Add the sea bass fillet, which has been cut into small pieces, and cook for another 3-4 minutes over low heat.
Finally, squeeze the juice of 1/4 of an orange into the soup and season with salt to taste.
Garnish with parsley or dill, if desired, but beware, kids might not be fond of it. 😉
Serve your soup hot and enjoy your meal!