Hearty Fresh Fish Soup

Zuppa di Pesce meets Minestrone in this soup bursting with freshness and flavor. Great for eating alfresco on a beautiful summer’s evening, and equally wonderful as a warming and soothing dish on a cold, rainy night. It was inspired by a garden wandering last year during which I picked ‘a little of this’ and ‘a little of that’ , while a  fish stock  from the day’s Striped Bass catch was simmering on the stove.  In fact, the success of the soup depends on a very good quality fish stock, either  homemade fish stock  or store-bought. Any firm-fleshed white fish can be used and I encourage using an ECO-OK  fish……if you’d like to check out which ones those are, please visit  Seafood Selector . The fish I used for this soup was a line-caught Atlantic Striped Sea Bass (Striper) we caught off of Plum Island, MA  last week.

My list of ingredients is long – but I simply can’t think of what I would delete – this soup is divine!

Ingredients for Fresh Fish Soup Recipe: (makes 4 large servings)

• 4 1/2 cups good quality fish stock (homemade or prepared)
• 1 pound thick-cut Atlantic Striped Sea Bass fillet or other firm white fish fillet
• 2 cups cooked cannellini beans. If canned, rinse and drain
• 1 cup tomato puree
• 1 cup fresh green beans, cut into bite-sized pieces
• 1 cup fresh spinach, chopped
• 1/2 cup cut fresh tomato or 8 sweet tiny tomatoes halved
• 1 cup  peeled potato, cut into bite sized pieces (about 1 large potato)
• 1 small yellow onion, diced
• 1 medium carrot, peeled and cut into thin slices
• 1/4 cup chopped Italian parsley
• 2 large cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh thyme finely chopped(or 1 teaspoon dried)
• 1 tablespoon fresh oregano finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh basil finely chopped  (or 1 teaspoon dried)
• 1 tablespoon olive oil
• 1 teaspoon dried red chili flakes
• 1 bay leaf
• 1 1/2 + teaspoons kosher salt
• Several grinds fresh black pepper
• Grated parmesan cheese for garnish

Directions:

Combine the olive oil, garlic and chili pepper flakes in a non-stick heavy skillet and heat on medium until just fragrant. Add the diced onion, 1/2 cup of the fish stock , salt and pepper and simmer on low for ten minutes while potatoes are cooking. Add the fresh basil, oregano and thyme for the last two minutes, adding a little more stock if it has reduced down too much.

Meanwhile, to four cups of the fish stock, add the potato, carrot and bay leaf. Simmer for five minutes and add the green beans. Simmer for another 5 minutes, then add the tomato puree, fresh tomato, parsley, cannellini beans and the sauteed herb/onion mix. Stir well to combine and continue to simmer gently for 5 minutes.

Cut the fish fillet down the center, then cut into 1 inch to 1 1/2 inch chunks. Large chunks are preferable so the fish does not flake down too much during the final cooking of the soup. Add the fresh fish pieces and spinach to the soup, stir gently and continue to simmer on low for another five minutes, or until the fish is cooked through and just beginning to flake. Taste for salt and pepper, adjust accordingly.

I love the soup even more with grated parmesan on top – but it is wonderful without it as well. Serving some nice crusty warm bread for dipping is also a great finishing touch!