I was looking forward to making the soup that Cindy Ruth picked this week. Her blog is Baked Alaska and she does a great job! Living in Alaska, Cindy has plenty of fresh fish around... and I would assume that hot soup is on the stove a lot. It would be at my house if the temperatures are cold enough to freeze pipes for months at a time!
I have never been a fish soup lover, but I was ready to give it a try.~ This is a tasty simple recipe, that is healthy and hearty. The base is onions, fennel, and tomatoes, you can't go wrong with that.
Just add fish.
Cindy's Fish Soup
1 Tbs olive oil
1 medium onion, chopped
3-4 cloves garlic, finely chopped
1 small head fennel, tops discarded, and bulb chopped
¼ cup wine (can be white or red, whatever you have open, or you can skip this altogether)
2 teaspoons fish seasoning (I use Dean & Deluca brand. If you can’t find, you could substitute Herbs de Provence)
1 15.5 oz can diced tomatoes
2 5.5 oz can spicy V-8 juice
1 pound firm white fish such as halibut, cod, or rockfish, cut into 1” cubes
Salt and pepper to taste
Heat the olive oil in a large saucepan. Add the onion, fennel, and garlic, and sauté until soft, about 10-15 minutes. Add the wine, and continue cooking for a couple of minutes. Add the V-8, tomatoes, and fish seasoning. Bring to a boil, reduce heat to medium, and add the chopped fish. Season with salt and pepper. Cook until the fish is cooked through and the flavors have blended, about 15 minutes.
Cindy's Fish Soup1 Tbs olive oil
1 medium onion, chopped
3-4 cloves garlic, finely chopped
1 small head fennel, tops discarded, and bulb chopped
¼ cup wine (can be white or red, whatever you have open, or you can skip this altogether)
2 teaspoons fish seasoning (I use Dean & Deluca brand. If you can’t find, you could substitute Herbs de Provence)
1 15.5 oz can diced tomatoes
2 5.5 oz can spicy V-8 juice
1 pound firm white fish such as halibut, cod, or rockfish, cut into 1” cubes
Salt and pepper to taste
Heat the olive oil in a large saucepan. Add the onion, fennel, and garlic, and sauté until soft, about 10-15 minutes. Add the wine, and continue cooking for a couple of minutes. Add the V-8, tomatoes, and fish seasoning. Bring to a boil, reduce heat to medium, and add the chopped fish. Season with salt and pepper. Cook until the fish is cooked through and the flavors have blended, about 15 minutes.
Cindy's variations: If you would like a spicier soup, you can add a chopped jalapeno to the onions when sautéing, or add some red pepper flakes. I’ve also made this with the addition of potatoes, or with chopped zucchini or yellow squash if I want more veggies in add. I also sometimes season with Sherry Rum Peppers Sauce or a dash of Worcestershire sauce. 
Maybe it was the frozen cod fish I used, but it was pretty fishy. I'd make it again in a heartbeat...but next time it is chicken/fishless soup for us!
Y'all enjoy!
Sandi
9 comments:
We LOVE fish soup here in The Blue Café and I love trying new ones when I travel.
This one looks delicious!
Sounds yummy! I must confess, I prefer to not cook too much fish in the house in winter... or else the "aroma" lingers for days! lol
You can always come to Boston in summer... I can assure you it wouldn't be cold for you then (we have serious humidity issues up here in summertime)! =)
I've never been one for fish soup, even catfish stew, but this sounds like something I might tackle..thanks for sharing
Sandi
Britt-Arnhild~ I think the fresh fish makes a difference
Louise~ I've been to Boston in different seasons, since that is where my sister lives (sometimes) It is the winter I can only take in small doses!
Sandi~ I'll try anything once.
Just wanted to say I love the goldfish croutons. Nice whimsical touch.
Love the goldfish! It's fun to see everyone's variations on these soups. I ended up making clam soup instead of fish soup, and it was really good.
Might try this. We like seafood soups, so we might like this too.
Sandi, I want to offer my condolences for the loss of your sweet Fancy Freckles. Perhaps she's met our precious Cocker Spaniel, Buffi Anne. She was our baby for 13 glorious years. Even though she's been gone 11 years, we have loads of happy memories, she so graciously gave us.
Sandi-too bad your fish soup was "fishy". Even though I eat a lot of fish, I don't like it strong-tasting either. We eat a lot of fresh fish in the summer, but in the winter it's all frozen. We vacuum-pack it ourselves, and that probably makes a difference. One thing that I like about this soup is how mild it is. Oh, and I love the fish crackers!
I like how you put the goldfish in the soup, made me smile. Have a good one!
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