As much as I love creamy soups, we tend to eat them mostly when it's cold outside. I love clear broth soups more because I can enjoy those all year long. In the summer, they cool you off in the same way that drinking a cup of hot tea does. You start to perspire a little bit, and a slight breeze cools you right off. And if you make soup like I make soup, there's going to be a little chili pepper added as well which has the same effect.
But in the winter time, the hot broth (with chili too, of course) warms you up from the inside out.
Fresh Fish Soup
This fresh fish soup recipe is inspired by one I saw either online or in a magazine but for the life of me, I can’t seem to find it again to give the creator credit.Ingredients
5 medium potatoes, peeled and quartered
1 medium carrot, peeled and cut into chunks
3 cloves garlic, peeled and crushed
2 red chili peppers
1 medium onion, peeled and sliced
1 large ripe summer tomato, sliced
4 1/4 cups or 1 L homemade fish stock
1.1 lbs or 500g firm fish steaks, with bones (I used Kingfish but you can substitute any firm fish.)
For garnish:
green onion tops, chopped
Method
Layer the potatoes at the bottom of the pot. Split the chili peppers with a sharp knife. Tuck the crushed garlic, peppers and carrots in and around the potatoes. Add the sliced onions on top.
Top with the sliced tomato. Season with fine sea salt and freshly ground black pepper.
Pour in the fish stock. Bring the pot to the boil, then turn it down to simmer and cover with a tight-fitting lid.
Season the fish steaks with sea salt and black pepper and set aside while the stock simmers for 30-40 minutes.
Add the fish steaks to the pot and cover again.
Taste the soup and add more salt, if needed.
Serve in a shallow bowl with a sprinkling of chives or parsley, with crusty bread for dipping.
Enjoy!
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