Thursday, November 14, 2013

Fish Soup

Fish soup. It's something I have meant to make for a long time. I am not a huge fan of soup unless I can have it with a giant hunk of warm, crusty sourdough bread (waaah! Sometimes I miss the days when I thought wheat was a health food!), but I loooooove, love, love me some fish! Plus I am always on the lookout for ways to up the ante on nutrient density since our grocery budget is small. Anything that packs a big nutritional punch is worth trying at least once in my mind as long as it's also pretty inexpensive! Enter fish soup! I  used a pre-packaged fish stock, but if you can get your hands on some fish bones and skins and make your own then all the better! The one I found (50% off at Walmart) was high quality though with no unnecessary additives or colors or anything like that. Just fish and veggies went into making that stock! It was very mildly fishy, too, which I appreciated. I'm a huge seafood freak but I  still don't like for fish to taste super fishy.

Sorry I have turned into a phone-photographer. It's a horribly hard habit to break!
Fish has been getting a bad rap lately due to the continuing problem with radiation leaking from Fukushima. But it's really being overblown by the media and scaring people away from something that is still safe and healthy to eat. Here is a good article explaining why it's nothing to be afraid of Fukushima Radiation: Is It Still Safe To Eat Fish?

Like most of the food I make, I didn't use a recipe. I looked at a few to get some ideas but mostly just went with what "felt" right to me. 'Cuz that's how I roll. 

Also you can thicken more "traditionally" with flour if you like, but I wanted this soup to be only moderately creamy, hence the small amount of sour cream and potato starch (plus the whole no-grain thing, you know).

Fish Soup
Makes 4 servings

1 quart fish stock (vegetable or chicken stock would probably be a fine substitute)
1 cup milk*
2 tablespoons sour cream
Lemon juice

Approximately 1 lb mild, white fish (I used 4 whiting fillets) 
2 small-med potatoes, peeled and diced
1 stalk of celery, chopped (I chopped mine into large pieces but it would have been better with small ones)
2 large carrots, peeled and chopped
1 small onion, diced
4-5 cloves of garlic, minced
2-4 tbsp butter
1 tbsp potato starch
garlic salt
sea salt
cayenne pepper

Combine stock, milk, sour cream, and a splash of lemon juice in a small soup pot. Heat to medium-high heat. Meanwhile, add butter to a skillet with potatoes and cook until lightly golden. Add carrots and continue to cook until they are also lightly golden. Add celery and onion and cook until onion is clear. Add cooked veggies to your soup pot then return the skillet to the burner and toss in the garlic, sauteeing just a moment or two. Add to soup. Add garlic salt, salt, pepper, and cayenne to taste (I like to taste the spiciness of the cayenne without it being really obvious). In a small bowl or cup add potato starch and a little water. Add to the soup and bring to a slow boil. Dice fish into 1-2 inch pieces, add to soup pot and boil approximately 10 minutes. Remove from burner and enjoy! 

P.S. I think a little Parmesan cheese sprinkled on top would be the bees knees! 

*almond milk, half & half, or whatever your preferred "milk" is (heavy cream would be delicious, too, I'm just too tight with my budget to use an entire cup for anything outside of special occasions!)