This uncomplicated soup showcases the ingredients without an overwhelming “fishy” flavor.
- 2 tablespoons olive oil or unsalted butter
- 1 onion, peeled and chopped
- 2 stalks celery, trimmed and chopped
- 2 cloves garlic, peeled and chopped
- 1 pound potatoes, scrubbed and cut into small pieces (3 cups)
- 5 cups water and 2 cubes fish bouillon (available in supermarkets), or 5 cups canned chicken broth
- 6 ounces tomatoes, diced to make 1 cup, or 1 cup canned, diced tomatoes
- 1 1/2 pound any white-fleshed fish (such as haddock, cod, scrod, pollock, or ocean perch), cut into small chunks
- chopped fresh parsley, for serving
- Heat the oil or melt the butter in a saucepan set over medium heat. Cook the onion, celery, and garlic, stirring about 3 minutes.
- Add the potatoes and stir.
- Add the water and bouillon, or the broth, along with the tomatoes; cover and bring to a simmer. Cook until potatoes are almost tender (5 to 10 minutes, unless you have cut large chunks).
- Add the fish and simmer for about 10 minutes, or until the fish flakes easily. Season with pepper. Serve with chopped parsley, if desired.
- *NOTE: The soup may be prepared in advance to the point just before the fish is added, then covered and refrigerated up to one day. Reheat the soup, add the fish, and cook as directed.
From Barbarians at the Plate: Taming and Feeding the Modern American Family by Marialisa Calta, Perigee Books. © 2005 Marialisa Calta. Reprinted with permission of the author.