Tuesday, July 14, 2015

Fish and Mushroom Soup

A generous splash of extra virgin olive oil
2-3 cloves garlic, minced
1 shallot, chopped
1 leek, chopped
A handful baby carrots, or a few large carrots
1 turnip
1 parsnip
½ fennel bulb plus a handful tender top greens, chopped
2 large lion’s mane mushrooms
1 large potato
4 fish fillets (white fish, cod, or another similar fish)
1 bay leaf
A pinch dill
A few saffron threads (optional)
2-3 tsp. herbes de provence (or a little thyme, basil, oregano, rosemary, and lavender
About 1 Tbsp. tomato paste
½ cup or more white wine
About 8 cups vegetable stock
Parsley, about ¼ cup
A squeeze of lemon juice
Salt and pepper, to taste

1.) Chop all veggies to bite sized.

2.) Sauté the garlic in the oil, followed by the rest of the veggies and sauté about 10 minutes.

3.) Add the wine and reduce.

4.) Add the stock, tomato paste, and herbs. Cover and simmer until veggies are almost tender.

5.) Add the fish and lemon and simmer until fish is cooked and veggies are done.

Side note: This could also be cooked in a crock-pot.

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