* Photos are indicative.
Step by Step Instructions
In a large pot bring water to a boil, add your fish and cook for approximately 10 minutes.
- Step 1 :Remove the fish and set aside.
- Step 2 :Strain the fish stock through a fine sieve and return to the burner.
- Step 3 :Add the remaining ingredients and let simmer on medium-high heat until the vegetables are softened.
- Step 4 :While our soup is simmering let’s clean our fish. Cleaning whole fish is pretty simple, just remove the tail and the head and gently open the fish to expose the bone. (As he lifts up the bone -zoom in on the clean fish). Be careful of the small bones. They are easy to miss. Fish is tender, so work gently – you don’t want flakes of fish, you want nice hearty pieces.
- Step 5 :Let’s check on our vegetables…..I think they are done. I’m going to puree the vegetables to get a nice velvety soup. He can check for seasoning – I think it needs a little more salt. Check’s again for seasoning…”GOOD”
- Step 6 :You can add your cleaned fish right back into the soup or when you serve it.
- Step 7 :I like to add it to my bowls.
- Step 8 :Top with fresh ground pepper.
Ingredient List
- 2 pounds firm white-fleshed fish such as halibut, tilapia and cod.
- 4 small potatoes, diced
- 2 carrots, diced
- 3 tablespoons diced celery
- 2 medium onions, diced
- 1 ripe tomato, which has been peeled and finely diced
- 1 glass of white wine
- 1 bay leaf
- 4 tablespoons olive oil
- Salt & pepper to taste