This hearty fresh fish soup has such a great flavor that’s definitely worth trying!
Serves: 4 Preparation time: 10′ Cooks in: 30′ Ready in: 40′
fresh cod or haddock (or stone fish or scorpion fish), 1 pound
1 cup extra virgin olive oil
1 large white onion, peeled, chopped
2 carrots, peeled
4 sticks celery, trimmed, pale green inner leaves reserved
3 large potatoes, cut in large pieces
a pinch of fresh ginger, grated (optionally)
1 lemon, juiced
1/3 bunch fresh flat-leaf parsley, chopped
sea salt, freshly ground black pepper
Heat olive oil in a large saucepan and fry onions, carrots, celery, potatoes and ginger until onion softens.
Add 1 liter of water until vegetables covered. Reduce heat, cover with lid and cook until carrots and potatoes become tender. Add fish and simmer gently for 15 minutes, just until the fish has poached and flakes apart when prodded with a fork.
Remove most of the onion and celery from the pot with a slotted spoon. Blitz with two ladles of broth and lemon juice in a food processor until very smooth.
Return blitzed mixture in the pot and simmer until soup thickens. Chop the parsley and celery leaves and scatter over the soup.
Serve hot in bowls, sprinkling with freshly ground black pepper.