Fish Soup

                              

 

 

Ingredients:

 

For this soup I tried: salmon, halibut, perch, red snapper, lingcod and all worked fine. Beside of one or two pieces of the meaty fish parts you'll need head and tail (it's a must for a good fish soup).

1 onion

1 parsnip

2-3 stalks of celery

4-5 thin carrots

handful or more parsley

1/4 cup rice

1 tsp red pepper

salt

black pepper

1 Tbsp coconut oil (or any other oil)

red pepper flakes (optional)

white vine vinegar for serving

 

 

 

 

Take a pot that can fit all ingredients, including fish. Pout the oil, add onion and sauté it for few minutes. Add diced celery, carrots and parsnip and continue sautéing for a while.

 

 

 

 

Then add fish and rice and enough water to cover the fish. Add 1tsp of red pepper, salt and black pepper. Cover and simmer for 5 minutes, then check the fish.

 

 

 

 

You don't want fish to be cooked all the way, just cooked enough so you can remove flesh from bones. It takes about 6-7 minutes. When ready, take fish out from the pot and put in some dish with sides so liquid doesn't mess up your kitchen.

 

 

 

 

Return pot to the stove, lower the heat and continue cooking while you are removing bones and skin from the flesh. When all the bones and skin are removed, return flesh to the pot.

 

 

 

 

Check if rice is cooked. When it's done, add parsley. When serving, add splash of white vinegar into each plate (it's much better with it than without but be sure not to pour vinegar into the pot because if you have left over soup it might become too sour overnight) and if you like spicy food add red pepper flakes.