ROCKFISH SOUP WITH FENNEL AND POTATOES
Steps:
- Fillet the rockfish, reserving the heads and bones. Cut the fillets into 1-inch pieces, salt lightly, cover with plastic wrap and refrigerate. Place the heads and bones in a large pot and add the wine and water. Bring to a simmer and cook for 10 minutes, skimming any impurities. Trim the stalks from the fennel, reserving the trimmings, and divide the bulb into lengthwise quarters. Cut the core from the center of each quarter, then slice the fennel into ½-inch-thick crosswise slices. Add the fennel trimmings, carrot, leek, garlic, bay leaf, fennel seeds, peppercorns, thyme, parsley and lemon slice to the pot, pressing them in with the bones but being careful not to stir, and simmer until the broth is flavorful, 35 to 45 minutes. Pour the fish broth through a fine mesh strainer lined with cheesecloth into a bowl set over a second bowl of ice. Season with 1 teaspoon salt and whisk to cool. You should have about 4 cups of broth. Steam the potatoes until tender, about 15 minutes. Cool, and cut each potato in half lengthwise. (The dish can be prepared up to this point a day in advance and the strained broth and potatoes refrigerated tightly covered.) Heat the butter in a soup pot over low heat, add the chopped fennel and cook, covered, until tender, about 15 minutes. Pour the strained broth over the fennel and bring to a simmer over high heat. Add the clams and potatoes, cover, and cook until the clams open, 3 to 4 minutes. Remove the pot from the heat and add the fish pieces, pushing them gently to submerge them in the hot broth, and cover. Set aside until the fish is cooked through, about 5 minutes. Taste the broth and add more salt if necessary. Chop together the tarragon, parsley and lemon zest. Step 8 Use a slotted spoon to transfer the fish and vegetables to heated soup plates, then ladle over some of the broth. Sprinkle with the tarragon, parsley and lemon zest mixture, and serve immediately.
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Oka Hany
[email protected]I made a few tweaks to the recipe, but the soup still turned out great. I added a bit more fennel and used a different type of potato. It was a delicious and easy weeknight meal.
Cyto Pro
[email protected]This was my first time making rockfish soup and it turned out great! The recipe was easy to follow and the soup was delicious.
SLAYER7SIX
[email protected]I made this soup for a dinner party and it was a huge hit. Everyone loved the unique flavor.
tesfu debas
[email protected]This soup is a family favorite. My kids love the mild flavor of the rockfish and the vegetables. It's a great way to get them to eat their veggies.
Rh Ripon
[email protected]This soup is the ultimate comfort food. It's warm, hearty, and filling. I love curling up with a bowl of this soup on a cold day.
Taiwo owolabi
[email protected]The flavors in this soup are out of this world. The fennel and potatoes add a subtle sweetness, while the rockfish provides a savory richness. I also love the hint of lemon that brightens up the soup.
AvMoments 1
[email protected]I love that this soup is so quick and easy to make. I can have it on the table in under 30 minutes. It's a lifesaver on busy weeknights.
Maxamedabdullahi
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with fennel, potatoes, and carrots, and the rockfish is a lean protein. I also appreciate that the soup is low in sodium and fat.
Ab sattar
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and the flavor is amazing. I love the combination of the rockfish, fennel, and potatoes. It's a perfect soup for a weeknight meal.
Md Nafis
[email protected]This rockfish soup is a keeper! The fennel and potatoes add a wonderful flavor and the soup is so hearty and satisfying. I served it with a crusty bread and it was the perfect meal for a cold winter night.