Sanibel Fish Soup
An easy to prepare, light and tasty fish soup recipe from Sanibel Island. Firm-fleshed fish, like Grouper or Mahi
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 lb (450 g) cod, pollock, Mahi-Mahi, or any firm-fleshed fish
- 16 large shrimps peeled, deveined and tails left intact (4 shrimps per person)
- 2 Tbsp olive oil
- 1 1/2 cup (210 g) onions, cut into 1/2-inch (1,2 cm) dices
- 1 cup (140 g) red pepper, cut into 1/2-inch (1,2 cm) dices
- 1 cup (140 g) green pepper, cut into 1/2-inch (1,2 cm) dices
- 2 garlic cloves, minced
- 2 cups (450 g) potatoes, cut into 1/2-inch (1,2 cm) cubes
- 2 medium tomatoes, peeled, seeded and cut into 1/2-inch (1, 2 cm) dices
- 1/2 cup (125 ml) dry white wine
- 3 cups (750 ml) fish stock or clam juice
- 1 bay leaf
- a pinch of saffron
- salt and pepper
- 1/2 cup (15 g) fresh cilantro (coriander leaves) or flat-leaf parsley, roughly chopped
Preparation:
Heat olive oil over medium heat in a large saucepan. Add onion and sauté for 5 minutes. Add peppers and garlic and sauté for 5 minutes longer. Add potato cubes, tomatoes and wine. Bring to a brief boil. Add fish stock or clam juice and saffron. Bring it to a short boil and lower the heat to a simmer. Cover the saucepan and simmer 15-20 minutes or until the potatoes are just tender.
Add the fish and shrimps to the soup and gently simmer for about 3 minutes or longer depending on the thickness of the fish. Do not overcook the fish or it will fall apart.
Ladle fish soup into warm plates and garnish it with the chopped cilantro (coriander leaves) or parsley.
Serve with garlic toasts.