Fish Summer Soup
This soup is traditionally made out of the bits of the fish which would otherwise go to waste - heads, tails, etc. However, in this day and age we can modify it slightly and make it more exquisite by using most of the fish instead.
As with all summer soups it is light, easy to digest meal - something to be eaten if you work by the river or on the river in 30 degrees heat.
Ingredients - feeds 8
- 2-3 large carrots
- 1-2 parsnips
- One large onion (preferrably white)
- One large potato
- 200g of white fish. The traditional favorites are zander and perch. As these are practically impossible to come by unless you actually go to Eastern Europe and fish for them, one has to get by with what is in the shop. You can get a tolerable quality soup out of hake or farmed sea bass. Red snapper is the perfect choice, but it is not common in a fishmonger nowdays.
- Salt, white pepper, Herbes de Provance mix and fresh thyme if available
- Slice the carrots and the parsnip into small circles.Slice the potato into thin slices - as thin as possible. If any of the slices is larger than a bite-size, slice in half.
- Slice the onion in half, remove the root and the stem portions and peel the outer skin. Slice the halves once more into thin slices. These should separate by itself into strands when you handle them.
- Pour around 4l of water in a large pot. Dump all the sliced vegetables into it.
- Season with salt, pepper and herbs
- Bring to boil and add the fish cut into large chunks.
- Decrease the intensity to simmer and forget for 40 minutes.
- Optional - if you are tolerant to rice, check the time needed to cook the rice (it is usually on the pack). Add the rice at 40 - ("time to cook" * 1.1) minutes. F.e. if the pack says cooks in 10, add 11 minutes before the end - at 29 minutes after it has been brought to boil.
The soup is very light - it is "diet food" and is a very nice match to our modern sedentary lifestyles. It can be stored in the fridge and reheated in a microwave in ~ 2 minutes per portion.
The soup must simmer, not boil. Fish when subjected to the violent convection from boiling will split in pieces and disintegrate inside. This is especially so if it is something fairly tender like hake.
- 27 Jan 2017