Fish Soup

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

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.

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