Mangu

fish-soup

Next Dish: Bigos

Fish soup is a warm food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids until the flavors are extracted, forming a broth. Ingredients and methods of preparation vary widely, depending on local availability and cultural traditions. Popular varieties of fish soup include bouillabaisse, chowder, bisque, and cioppino.

olive oil

garlic cloves

diced tomatoes

fish stock

white wine

salt

bay leaf

carrot

celery stalk

dried oregano

dried pepper

dried thyme

fresh parsley

onion

white fish

Recipe

Ingredients:

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 1 celery stalk, chopped

  • 1 carrot, chopped

  • 1 can (14.5 ounces) diced tomatoes

  • 4 cups fish stock

  • 1 cup white wine

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • Salt and pepper to taste

  • 1 pound firm white fish, cut into 1-inch pieces

  • 1/4 cup chopped fresh parsley


Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

  2. Add the diced tomatoes, fish stock, white wine, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil.

  3. Reduce heat and simmer, partially covered, for 20 minutes.

  4. Add the fish to the pot. Cook until the fish is cooked through, about 10 minutes.

  5. Remove the bay leaf. Stir in the parsley just before serving.