When I make gefilte fish, I reserve the stock in large zippered plastic bags in the freezer. Then, it's always
a treat to make a fish soup with the rich, flavorful stock. The frozen stock keeps for about 6 months (or much longer
if you keep it well-frozen).
For this Fish Soup, you can use cod, tuna, or salmon, but my family prefers salmon.
Yield: 4-6 servings
- 1.5 lb. firm, skinless fish fillets
- 3 T. olive oil
- 1/2 cup finely chopped onions
- 1 cup finely chopped celery
- 1 T. finely chopped garlic
- 1 cup diced red pepper
- 2 tsp. turmeric
- 1/4 tsp. saffron stems
- 1 cup dry red wine
- 3 cups canned diced tomatoes
- 1 bay leaf
- 2 sprigs fresh thyme or 1 tsp. dried
- 1/2 tsp. dried red pepper flakes
- 4-6 cups fish broth
- salt and freshly ground pepper to taste
- 1/2 cup very small pasta such as orzo
In a stainless pot, heat oil, onion, celery, garlic, and pepper.
Cook, stirring, over medium heat for about 2 minutes, then over low heat for 8 minutes.
Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, and broth. Add salt and pepper to taste.
Bring to boil, and simmer for 5 minutes. Add the pasta, stir well, and simmer for 7-8 minutes.
Add the fish, stir, bring to boil, and simmer for 3 minutes. Remove the bay leaf, and sprinkle in the fresh herbs.
Serve with croutons.