Revised 2023 Sep 09
Yield 8 cups
Ingredients
1 small stalk celery, chopped
1/2 cup fennel, chopped
1 small leek, pale green and white parts only, chopped
1 small carrot, cut into match stick size pieces
3 anchovy fillets, minced
3/4 teaspoon fish sauce
1/4 teaspoon black pepper
250 millilitres fish stock *
750 millilitres stock **
2 medium russet potatoes, peeled, 3/4" dice
2 medium tomatoes, 3/8" dice
12 ounces firm white fish, cut into 3/4" pieces
sherry vinegar
Preparation
In large saucepan, melt butter over medium heat and mix in the anchovies; add the celery, leek, fennel, and carrot and season with fish sauce and pepper. Cook for 6 minutes or until vegetables are softened.
Stir in stock, diced tomatoes and juices, and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 minutes or until potatoes are tender. Check for seasoning part way through.
Add fish and simmer for 3 minutes or until cooked through. Adjust with sherry vinegar to taste.
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This is best made with fresh ingredients but frozen fish and canned tomatoes are certainly better than not having soup.
* substitute clam juice if you haven't made any fish stock
** chicken or veg would be my first choices but pork works too
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