Clear Fish Soup
This recipe hinges on either my fish stock, or my recipe for fish consomme. You'll need that to start. Walleye is what I use here, but any firm, white fish works. See the headnotes for options.
Servings: 6 servings
Ingredients
- 2 quarts fish stock or consomme
- 12 ounces skinless fish fillets, ideally cheeks
- 1 pound cherry tomatoes, the smallest you can find
- 1 cup peas, fresh or thawed
- 1/2 pound baby spinach, arugula, chard, etc.
- 1 serrano chile, sliced thin
Instructions
- Cut the fish into bite-sized pieces. Slice any larger cherry tomatoes in half. Chop or tear any greens larger than about the size of a quarter. Slice the serrano thinly.
- Heat the broth or consomme to the steaming point, then add the remaining ingredients. Let this steep, or simmer very gently, for about 5 minutes, or until the fish is cooked. Serve at once.
Notes
You can absolutely switch out herbs for the greens, or use both. I like using parsley, lovage, summer savory, fresh oregano or marjoram, cutting celery, or cilantro.
Nutrition
Calories: 147kcal | Carbohydrates: 9g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 1067mg | Potassium: 912mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4149IU | Vitamin C: 38mg | Calcium: 154mg | Iron: 3mg