Fish soup is grand any time of year. But I especially love this fish soup when the weather outside is cool and crisp. Well… cool definitely, but around here it’s not so crisp. Its more like soggy. Which is fine. Really. Isn’t that why Seattle is called the Emerald City? It rains so much it stays beautifully green year round. There. A positive spin on our Seattle weather.
I really do love it here. It’s the perfect writing weather, recipe testing weather and wrap up in my quilt weather. It’s even great hiking weather. They say if you let the rain stop you from exploring and enjoying the outdoors, you’d never get outside.
So after a long hike up the mountain with Ranger Craig and our trusty sidekick, Tank, we love a bowl of fish soup. Filled with fragrant aromatics of fennel, shallots and garlic and then topped off with the exquisite flavors of fresh herbs, it’s a little warm blanket all rolled up into one delicious Fish soup!
¾ -1 lb white fish (cod or halibut are excellent choices), cut into 1 inch cubes
Extra virgin olive oil
½ cup chopped fennel bulb
¼ cup chopped shallots
5-6 cloves garlic, finely chopped
1 cup white wine
1 15oz can tomato sauce
2 cups fish stock (can substitute with veggie broth)
1 sprig thyme
Pinch of red pepper flakes
1 tablespoon chopped fresh oregano or sage
1 tablespoon chopped fresh Italian parsley
Salt and pepper to taste
6 slices baguette, brushed with olive oil, toasted and rubbed with half a garlic clove
In a large soup pot or Dutch oven heat a little oil on medium heat. Add the fennel and shallots and sauté until wilted about 5-10 minutes. Add the garlic and sauté a few minutes more.
Stir in the white wine, and then the tomato sauce. Add the sprig of thyme and pinch of red pepper. Stir in the fish stock and bring soup to a lively simmer.
Add the fish and let the soup simmer for about 8-10 minutes, or until the fish is done. Gently fold in the chopped fresh oregano and season with salt and pepper to taste.
Turn off the heat and cover with a lid. Let the soup sit for about five minutes to let the flavors of the herbs develop. To serve, place a toasted baguette slice in the bottom of each bowl, ladle soup into each bowl and then garnish with fresh chopped Italian parsley. Enjoy!