Fresh Fish Soup

by Laura Donnelly — August 24, 2007

This seafood soup is really a jumping off point for you. I live in a coastal town and my recipes change depending on what is available and what has been caught that day. This is a fun challenge! As I mentioned on Monday, just about any firm-fleshed white fish can be used, then you can add your favorite shellfish (at the end of cooking) such as mussels, clams, or scallops. A bit of crabmeat adds some class!

You can use commercially made mayonnaise to make a garlicky aioli to put on croutons on top of the fish soup. I just add some roasted pureed red pepper (pimento), a dash of cayenne pepper, one smashed clove of garlic, and a touch of lemon juice.

Fish Soup Marseillaise
Serves 8

2 Tablespoons olive oil
1 cup chopped onion
1 Tablespoon chopped garlic
1/2 cup chopped celery
1/2 teaspoon saffron threads
1/2 teaspoon red pepper flakes
4 large ripe tomatoes peeled, seeded, and chopped
1/4 cup tomato paste
1/2 cup dry white wine
6 cups fish stock or bottled clam juice
2 lbs. monkfish fillets
Garlic croutons for serving

1. Heat olive oil in soup pot and sauté onions, celery, and garlic over medium heat until onion is wilted. Add celery, saffron, hot pepper flakes, some ground black pepper, tomatoes, and tomato paste. Cook for a few minutes.

2. Add wine and bring to boil. Add stock or clam juice and return to boil. Lower the heat and simmer for about 20 minutes.

3. Cut the monkfish into small cubes and add them to the broth. Cook about 5 minutes. Taste for seasoning and serve.