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 calories
carbohydrate: 15.9 g
cholesterol: 84.2 mg
fat: 19.8 g
fiber: 2.9 g
protein: 31 g
saturatedFat: 3.2 g
servingSize: -
sodium: 303.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.

Recipe Yield

6 servings

Recipe Note

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.

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