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Arlene R. Remz
Every winter I make an enormous batch of the vegetable stock for this soup and freeze it. It becomes one of my "quick and easy" dinners: with some fish and a loaf of bread, I have a well-balanced meal in 5 minutes.

Food Editor’s Note: This soup is fantastic, more a stew really, with big chunks of fish and lots of colorful vegetables floating around in the hearty stock. It is quite spicy, however, so if your family isn’t a fan of "hot" foods, I would reduce the crushed red pepper to 1/4 teaspoon. For the fish, I use a combination of cod and halibut, but the choice is yours. I had the fish boned and skinned at the market and I took it all home to add to the broth. Secure the bones and skin in cheesecloth tied with string and just drop it in the pot when you add the water and wine. They will add extra flavor to the soup and you can remove them easily at the end by lifting out the cheesecloth and discarding.
1 tablespoon olive oil
2 onions, chopped
2 carrots, sliced
1 green pepper, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes, cut up, with juice
1 bay leaf
1/2 teaspoon crushed red pepper
3 strips orange zest (1/2-inch by 3-inches)
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
3 medium potatoes, peeled and cut in 1/2-inch cubes
2 cups water
1 cup white wine
2 pounds white, firm-fleshed fish, cut in chunks
Parsley, chopped, to taste (optional)
Salt and pepper, to taste
Heat oil in large pot over medium heat. Sauté onions, carrots, peppers, and garlic in oil until tender. Add tomatoes, bay leaf, crushed red pepper, orange peel, fennel seeds, and thyme. Raise heat and bring to a boil. Add potatoes, cover, and simmer 15 minutes. Add water and wine, raise heat, and bring to a boil again. Reduce heat and simmer uncovered for 15 to 20 minutes, until potatoes are tender. Remove orange zest and bay leaf. (At this point, the soup can be frozen. Defrost before returning to a boil.)

Add fish and optional parsley, and cook 2 to 5 minutes until fish flakes easily (don’t overcook or be too rough when stirring). Season to taste with salt and pepper.

Serves 5 generously.

Reprinted with permission from New Kosher Cuisine, copyright © 1993 by Solomon Schechter Day School of Greater Boston, Ten Speed Press, Berkeley, California. Available from your local bookseller, by calling 800-841-2665, or by visiting www.tenspeed.com.
Fish Soup St. Tropez


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