Wednesday, April 23, 2008

perch soup

So we bought perch.

I'm not sure what to do with perch. I make killer salmon, and J knows a great whitefish curry, but perch?

I took inspiration largely from this recipe, but ended up with a nice pot of fish soup in half an hour. Here's the altered recipe:

2-3 small onions, chopped in chunks
2 carrots, peeled and chopped the same size as the onions
2 cloves garlic
splash of olive oil
pinch of cayenne
a pinch of saffron
Sarah's interpretation of Herbes de Province: a pinch of oregano, rosemary, lavendar and 2 bay leaves
splash of white wine
about a tsp of zest
1 package of frozen perch (we got probably about a pound's worth)
1 can of tomatoes
Dash of salt to taste
Spinach (optional)

I know it's a lot of ingredients, but the prep is pretty easy.

Defrost the perch either in the microwave or in a pot of water.

Cut the onions and carrots and then put in the pot with olive oil, garlic and all the spices. Let cook until onions and carrots are soft. Then, throw in the tomatoes, wine and zest and bring to a boil. Then, put in the water and let cook for another 15-20 minutes. Add salt if needed. I put in a handful of spinach right at the end for color and a bit more nutrition.

Fish Soup!

1 comment:

Sarah! said...

i should also add that any medium bodied white fish (ie tilapia or snapper) would have done the job too