Soups

Fish Soup

C ■■■□□ U

Stove

Ingredients:

4-5 Potatoes

1 Onion

2 Tbsp Olive oil

1 L (4 cups) Water

1 Tbsp Fish bouillon

1 sprig Thyme or basil

2 Garlic cloves, minced

8-10 Sun-dried tomatoes (if dry, prepare as indicated on packaging - if in oil, drain 1st)

2 Carrots

1 tsp Lemon juice

1 lb White fish (or ½ lb. white fish and ½ lb. shrimp, lobster and/or scallops)

Optional: broccoli, cauliflower, celery, chives, parsley

Directions:

Dice the potatoes and onion and lightly fry in the oil (use a deep saucepan or soup pot).

Add the water, fish bouillon, thyme, garlic and sliced sun-dried tomatoes, and cook for approximately 10 minutes.

Julienne the carrots and add to the soup.

If you are using broccoli or cauliflower, slice broccoli stalks and cut cauliflower into small florets and add with the carrots. Cook for approx. 5 minutes.

If using, julienne the celery and cut broccoli heads into florets and add.

Adjust the taste with salt and pepper and cook for another 3-4 minutes.

Cut the fish into strips. Add fish and shellfish (if using) and cook until done - approx 5-7 minutes, depending on size and thickness. (If you are using scallops, let them cook for a maximum of 2 minutes only, as they will become as tough as old chewing gum if overcooked.)

Add lemon juice. Pour into soup bowls and garnish with finely cut chives or small sprigs of parsley.

Alterations:

None.

Notes:

Continue to:

Other Recipes:

About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Fish Soup | Soups

Fish Soup

Other Recipes:

About the Author

Best Selling Cookbooks:

Tags

		Free Books / Cooking / The Kitchen Bitch Cookbook /







		Fish Soup \| Soups

Soups
Fish Soup	C ■■■□□ U Stove
Ingredients: 4-5 Potatoes 1 Onion 2 Tbsp Olive oil 1 L (4 cups) Water 1 Tbsp Fish bouillon 1 sprig Thyme or basil 2 Garlic cloves, minced 8-10 Sun-dried tomatoes (if dry, prepare as indicated on packaging - if in oil, drain 1st) 2 Carrots 1 tsp Lemon juice 1 lb White fish (or ½ lb. white fish and ½ lb. shrimp, lobster and/or scallops) Optional: broccoli, cauliflower, celery, chives, parsley Directions: Dice the potatoes and onion and lightly fry in the oil (use a deep saucepan or soup pot). Add the water, fish bouillon, thyme, garlic and sliced sun-dried tomatoes, and cook for approximately 10 minutes. Julienne the carrots and add to the soup. If you are using broccoli or cauliflower, slice broccoli stalks and cut cauliflower into small florets and add with the carrots. Cook for approx. 5 minutes. If using, julienne the celery and cut broccoli heads into florets and add. Adjust the taste with salt and pepper and cook for another 3-4 minutes. Cut the fish into strips. Add fish and shellfish (if using) and cook until done - approx 5-7 minutes, depending on size and thickness. (If you are using scallops, let them cook for a maximum of 2 minutes only, as they will become as tough as old chewing gum if overcooked.) Add lemon juice. Pour into soup bowls and garnish with finely cut chives or small sprigs of parsley. Alterations: None.
Notes: