Fish Soup

Name: Fish Soup
Yield: Makes 4 cups (1 l) as a clear soup, 6 cups (1.5 l) with the vegetables; 4 first-course servings
Ingredients: 6 sprigs parsley, left whole or coarsely chopped; Fresh lemon juice, to taste, optional; 8 cups (2 l) Basic Fish Stock; Kosher salt, to taste; ½ medium leek, trimmed, washed well, and cut across into 1-inch (2.5-cm) chunks or cut across into 1-inch (2.5-cm) lengths and then lengthwise into very thin strips; ½ teaspoon lightly crushed peppercorns or freshly ground black pepper, to taste; 1 bay leaf; Hot red pepper sauce; 1 rib celery, peeled and cut across into 1-inch (2.5-cm) chunks or cut across into 1-inch (2.5-cm) lengths and then lengthwise into very thin strips; 1 medium clove garlic, smashed and peeled or smashed, peeled, and chopped; Pinch of fresh thyme leaves; ½ teaspoon cumin seed; ½ cinnamon stick; Pinch of anise seed; 1 whole clove; 1 medium carrot, peeled and cut into chunks or cut across into 1-inch (2.5-cm) lengths and then lengthwise into very thin strips

Preparation info

Makes 4 cups 1 l ) as a clear soup, 6 cups 1.5 l ) with the vegetables;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a soup that can go two ways. It can be a clear soup, in which case the lemon juice may be omitted, as it can cloud the broth. Or it can be a fish and vegetable soup. In either case, a cup of cooked instant couscous can be stirred in at the end.

Ingredients

8 cups (2 l) Basic Fish Stock
½ medium leek, trimmed, washed well, and cut

Starter
Fish course
Pescatarian
Soup
Gluten-free

Method

For a clear soup, bring the stock, the chunks of leek, carrot, and celery, the parsley sprigs, bay leaf, thyme, the whole garlic clove, the cinnamon stick, cumin seed, clove, anise seed, and crushed peppercorns to a boil. Lower the heat and simmer, uncovered, until reduced by half. Strain through a damp-cloth-lined sieve. Season as desired.

To make a soup with vegetables, in a ta