This soup is something my mum taught me, I have been making it myself for 19 years now (since I got married) and it really is something my family loves.
Now I have to say I do love the fish that is cooked to make the fish soup, I find it absolutely delicious. This meal is a dieters dream as it is low in fat and so good for you.
Now for the fish, I like using whatever my husband catches, but if I bought it, you should try adding a few different varieties of fish instead of just one type of fish. I like red rock cod, red emperor, leatherjacket, long fin perch. You can even make this soup from fish bones and heads once you have filleted fish for another use. It cooks the same way and you will have a lovely flavoursome soup.
This recipe is also what many call a Fish Stock, so if you need to make a fish stock, use this recipe.
So if you love fish, try this, it really is good for you, my kids were raised on soups like these, and apart from me, everyone loves it.
2 carrots, peeled, cut in half
1 small onion, peeled, cut in half
1/2 celery stick
1 clove garlic, peeled
1 ripe tomato, cut in half
Rind of 1/4 lemon
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
1-2 teaspoons vegeta, to taste
1 teaspoon chopped fresh parsley
2 1/2 litres water
2 potatoes, cut into 1cm thick slices
3 medium sized fish or 1 red emperor fish head
2 tablespoons parsley, extra, chopped
1-2 cloves garlic, finely chopped, extra
Extra virgin olive oil, to drizzle over the fish
1/2 cup rice
Place carrots, onion, celery, garlic, tomato, lemon rind, vinegar, oil, salt, pepper, vegeta, parsley and water in a large saucepan. Bring to the boil over high heat, once boiling, reduce heat to low and simmer for 30 minutes.
Increase heat to high, add the fish and potato slices, bring to the boil, once boiling, reduce heat to low and simmer for 15-20 minutes. The fish is cooked when you see it has just come off the bone. (If you are using fish bones only, keep them in the soup and cook a further 30 minutes).
If you are eating the fish, remove the fish, potatoes, 1 carrot from the soup and arrange on a large platter. Sprinkle with the extra parsley and garlic, season with salt and pepper and drizzle with olive oil. I also like to add 1/2 a ladle of soup. Serve the fish with some crusty Italian bread (dip the bread into the olive oil, garlic infused soup, it is delicious).
Now back to the soup. Once cooked, strain through a fine sieve into another saucepan, you want a clear broth. Bring the soup back to the boil. Wash the rice through a fine sieve until the water runs clear. Add the rice to the soup, simmer gently, stirring occasionally, until the rice is cooked, it takes about 12 minutes. In the final 5 minutes of the rice cooking time, if you have leftover fish to add, do it then.
Serve immediately, sprinkled with extra parsley, if you like.
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