So I want to make a fish soup with some fish that I caught in the fall that has been sitting in the freezer .
I’m not particular on the ingredients (no cream-want to keep it light and wife doesn’t eat dairy), but my wife has some dietary restrictions and I can’t use garlic, onion, nor tomato products (ulcer). Any thoughts on how to give up some flavor ??? I might make a basic soup and kick mine up.
Thanks in advance .
Bruce,
Depending on how much fish you have, I would make a stock using some of the fish. Cut up the whole fish (bones and all) into chunk and simmer slowly in water and/or vegetable stock adding some celery, carrots, (normally some onions but you can omit those). Simmer slowly for several hours then strain thru a cheese cloth. I would then cook the remaining fish to you liking and add to the hot broth just before serving. Your wife could add some greens or other cooked vegis to taste. You could season as you like.
I make skate wing soup regularly.
I originally based it off this Eric Ripert recipe:
I’ve substituted other mushrooms for the chanterelles and it was still great.
Thx . They are just filets , so I need to buy/build a base .
I would do something Japanese. They really don’t use the offending ingredients.
Add saffron and a hit of Pernod to whatever you make
And fennel bulb if not also proscribed,and if it is perhaps fennel seeds are ok. .
Thx all
Miso paste is a good match that fills out the broth. Also, chopped clams in juice or just using clam juice adds some body and depth. Mushrooms are another option but that’s more a personal taste.
You can start a base with oil, celery, carrot/parsnip, (hold the onion) to add the aromatics. Once softened, deglaze with white wine or sake, add the frozen fish, some water or broth and once simmering, then cover.
Simmer low and resist the urge to fully boil. Boiling will toughen everything up.
Get the fish to a just cooked and flaking texture then add the miso and, if you like, clams. Seasoning at this point is your jam. Seaweed and mushroom go one way; thyme, bay leaf and sage are another.
Salt as you go. If it’s too “salty” for your tastes, add some potatoes. They can be left as chunks, mashed for a creamy texture or scooped out once cooked. Just be aware it’ll take a lot more time at a simmer to get them cooked.
It’s not as crazy as it all sounds once you get going.
What kind of fish? It’s hard to help without knowing what we are working with.
I’ve been making Chinese hot and sour soup lately. Fish goes really well with it.
Also a Thai version (not thickened) with a fish, lemongrass, lime broth, veggies and topped with fresh shredded basil, cilantro etc and raw cabbage. Sometimes with coconut milk to richen things up.
Thanks all.
Blackfish, Black Sea bass , and some porgies .
I thought that the damn spell checker didn’t understand croutons. Sorry can’t add anything to the above.