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Tuesday, 19 February 2013

Fish Soup with Leeks, Spinach and Zucchini


By: Miriam Borys
Yield: 4-6 servings



Ingredients:

3 Tbsp. olive oil
2 onions - peeled & diced
4 garlic cloves
1/2 can anchovies (4 fillets) - diced
1 leek ( 2-3 cups) - diced and washed to 
remove grit
1 cup bell peppers of choice - diced 
2 tbsp. ginger - grated
1 stalk celery - diced 
1 zucchini - diced


8 cups soup stock of your choice (fish, vegeatble, chicken, turkey, beef )

At one to two minutes before serving - add spinach, peas & fish chunks
1 cup green peas
1 1/2 cup spinach - fresh
2 talapia fillets (or fish of choice (boneless) or left over fish 
from last nights dinner.

Procedure:
In a large soup pot saute onions & garlic in olive oil until golden brown.
Add anchovies to onion mixture and saute for 1 minute. The aroma at this point will be amazing.
Dice and clean leeks. Wash all vegetables first and then add leeks, celery, zucchini, bell peppers and grated fresh ginger.
Continue to saute for 2 minutes until vegetables are coated with the oil.
Add stock of choice . I have used a vegetable stock for this recipe.
Bring up to the boil. Immediately turn down to medium low heat and simmer for 20 minutes.
Just before service add frozen peas, fresh spinach and talapia chunks.
Serve hot with crackers or fresh bread.  

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

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