Back at it with another soup, and sounds perfect as winter is still holdin’ on. This recipe is from my Tia Elvira, and it’s fish soup. I’ve had my mom’s fish soup, which perhaps she learned from my grandma, and I remember loving it! Although this isn’t my mom’s recipe, I was excited to try out my aunt’s version. This is an easy recipe to make, and it’s good to shake it up with your soups and stews every once in a while by using fish instead of meat.
Yields: 4-6 servings
3 tablespoons olive oil
1 medium yellow onion, chopped fine
3 garlic cloves, minced
1 whole fish, trout or a fish of your choice, cut into 3 chunks
6-7 cups water
2 medium potatoes, peeled and cubed
2 tablespoons Italian parsley, chopped fine
2 teaspoons paprika
1 teaspoon red pepper flakes
1 teaspoon red wine vinegar
pepper, to taste
salt, to coat fish and to taste
Tip: The day before, coat the fish in salt, place in the refrigerator, and leave for 24 hours before cooking.
1) In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat, add onion and stir until lightly browned, 5 minutes. Add garlic and cook until fragrant, two minutes. Add water and fish to the pot and cook for approximately 10-15 minutes. Once fish is cooked through, remove it from the pot and set aside.
2) To the pot, add potatoes, parsley, paprika, red pepper flakes, and red wine vinegar. Cook until the potatoes are soft and tender, 10-12 minutes.
3) While potatoes are cooking, remove the bones and skin (if desired) off the fish. Once potatoes are cooked, place fish back into the pot. Add the remaining olive oil and stir. Add salt and pepper, to taste and cook for an additional 5 minutes.