Ingredients:
For the Fish Stock:
- 1 pound white fish bones or fish heads (such as cod or haddock)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 10 cups water
- Salt and pepper to taste
For the Fish Soup:
- 1 1/2 pounds white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 leek, cleaned and sliced (white and light green parts only)
- 1 can (14 ounces) diced tomatoes
- 2 potatoes, peeled and diced
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Crusty bread for serving
Instructions:
For the Fish Stock:
1. Prep the Fish Bones or Heads:
- In a large stockpot, add the fish bones or heads, chopped onion, carrot, celery, garlic, and bay leaves.
2. Add Water and Simmer:
- Pour in 10 cups of water to cover the ingredients. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes to develop the stock’s flavor.
3. Strain the Stock:
- Strain the stock through a fine-mesh sieve or cheesecloth to remove any solids. Discard the solids, and set the clear fish stock aside.
For the Fish Soup:
4. Sauté Vegetables:
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, garlic, and leek. Sauté for about 5-7 minutes until they start to soften.
5. Add Tomatoes and Potatoes:
- Stir in the diced tomatoes and diced potatoes. Cook for another 5 minutes.
6. Pour in Wine:
- Pour in the dry white wine and allow it to cook for a few minutes to reduce and evaporate.
7. Season and Add Herbs:
- Add the dried thyme, oregano, basil, salt, and pepper. Stir to combine.
8. Add Fish Stock:
- Pour in the fish stock that you prepared earlier. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
9. Add Fish:
- Carefully add the bite-sized fish pieces to the pot. Simmer for an additional 5-7 minutes or until the fish is cooked through. Be gentle when stirring to avoid breaking the fish into small pieces.
10. Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
11. Serve:
- Ladle the hot fish soup into bowls. Garnish with chopped fresh parsley.
12. Enjoy your homemade fish soup! It’s a flavorful and comforting meal, perfect for a cold day or as a hearty and healthy dinner option.
You can serve this fish soup with crusty bread or a side of rice to make it a complete meal.