Mediterranean Fish Soup
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus orange
Juice from 2 Paramount Citrus oranges
1 ½ lbs. firm fish fillets
4 tablespoons extra virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
1 carrot, sliced
2-3 medium potatoes, chopped roughly
1 leek, chopped coarsely
¼ cup tomato paste or 2 large fresh tomatoes, chopped
2 pinches of saffron threads
1 teaspoon dried basil
6 cups fish stock
1/3 cup dry white wine
Salt and fresh ground black pepper to taste
Directions
• Zest an orange using a zester or a fine grater; set aside.
• Juice two oranges with a citrus reamer or juicer; set aside.
• In a large pot, heat olive oil and sauté onion, garlic, carrot, potato and leek all together covered for 10 minutes stirring occasionally.
• Add tomato paste, saffron threads and basil and sauté for an additional 2 minutes uncovered.
• Add wine, stock, fresh orange juice and orange zest and simmer for 10 minutes.
• Meanwhile cut fish fillets into chunks (about 1 ½ inches).
• Add fish to soup, and simmer until fish is flaky, about 10 minutes.
• Season with salt and ground black pepper to taste and serve with garlic croutons or crusty bread.
Rating
(from 0 ratings)
Comments
No comments have been posted yet.
Soup Mediterranean Fish Soup
Rate this recipe
Your comments