- This is a very versatile soup base. On the first day, we put chunks of cod in it for 2-3 people - and there was plenty of soup left over. We had garlic flavored couscous as a side and there was plenty left over.
- The next day - we added shrimp - and it was delicious - broth was better the second day. There was just soup and a little couscous left after the second meal so I combined it and figured it would make a good lunch on the third day.
- I microwaved it an added some leftover rotisserie chicken, sour cream, more cheese - and it was delicious.
- It could be turned Mexican with chili powder, black beans, corn, garbanzos, and cojita cheese. Tortilla chips, crumbled - for topping.
- It could be turned greek with artichoke hearts, garbanzos, and greek olives (and chicken or gyro meat) and feta cheese
- Yellow highlight is what I used
- While it is *easy* - there are still a lot of ingredients. I group them to assist in my organization. Sometimes it's easier to do all the prep - and then take a break before I do the actual cooking - which was really easy.
- A-spices
- 1 ½ teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
- ¾ teaspoon turmeric
- ½ teaspoon paprika
- B-protien
- 1 ½ pounds moderately firm fish fillet, original recipe suggested a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
- C- season each *layer* - to taste
- Kosher salt and black pepper
- D-veggies
- Extra virgin olive oil - 3 T
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- 4 garlic cloves minced
- E-add and simmer 20 min
- 1 28- ounce can whole tomatoes (or diced to save time)
- ½ cup white wine
- 4 cups vegetable stock or chicken stock, preferably low-sodium -that's the original recipe opinion- it depends on which brand you use
- F-stir in at end
- 1 cup packed chopped fresh parsley
- 1 cup packed chopped fresh cilantro
- 1 lemon, juice of
- G-toppings
- 3 green onions chopped (both white and green parts)
- grated parmesan - not in original recipe - but almost every soup tastes better with some parmesan cheese.
- sour cream - not in original recipe - and not with fish - but with all the other variations
At the very end - I'll include the original instructions.
Mix the spices together - use a tsp or more to season the fish - (optional in my opinion - use your own judgement if you like to season fish prior to cooking.
Saute the vegetables in olive oil - until soft.
Push them aside and toast the spice mixture for a minute or two
Add E-ingredients
Simmer 20 minutes
Add fish - if that's the protein you are starting with.
If you start with chicken thighs - plan to cook them longer - they could be added with the tomatoes - you do not need to brown chicken thighs that are going into soup.
Fish - timing will depend on the fish
Stir in the parsley, cilantro, and lemon juice. Top with green onions and parmesan cheese - although - if that does not sound good - just be sure to salt the dish enough.
Here are original directions:
- In a small bowl, mix the spices together.
- Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
- In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
- Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
- Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
- Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate
