Dogfish and Whiting Soup recipe
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Ingredients
- 1 pound dogfish fillets 1 pound whiting fish fillets 6 tablespoons olive oil, or more to taste 1 onion, finely chopped 1 celery, chopped 1 carrot, chopped 4 tablespoons chopped fresh parsley ¾ cup white wine 3 each tomatoes, peeled and chopped 2 cloves garlic, finely chopped 6 cups boiling water 1 pinch salt and ground black pepper to taste 12 (1/4 inch thick) slices French baguette, toasted
Nutrition Info
- 389.6 caloriescarbohydrate: 15.9 gcholesterol: 84.2 mgfat: 19.8 gfiber: 2.9 gprotein: 31 gsaturatedFat: 3.2 gservingSize: -sodium: 303.2 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Dogfish and Whiting Soup
Directions
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Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.
Heat oil in a large saucepan over medium heat. Add onion, lower heat a bit, and cook until softened, about 5 minutes. Stir in celery and carrot and cook for 5 minutes. Add parsley.
Pour in wine, raise heat, and cook until it reduces by about half, 3 to 5 minutes. Stir in tomatoes and garlic. Cook, stirring occasionally, 3 to 4 minutes. Add boiling water. Return to a boil, then cook for 15 minutes.
Stir in dogfish and whiting and simmer until tender, 10 to 15 minutes. Season with salt and pepper. Use a slotted spoon to remove the fish, discard any bones.
Fill a food processor halfway with liquid and vegetable mixture. Cover and hold lid down with a potholder, pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup. Add fish to the soup and reheat to simmering.
Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.