Description
A pureed base of tomatoes, aromatics, broth, and parsley allow the mildly sweet flavors of dogfish and whiting to really stand out in this fresh tasting soup.
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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 6