Nanny Babe’s Fish Soup Recipe

August 8, 2022

Ruth’s Fish Soup

2 x large fresh fish fillets (firm fish such as cod, snapper, basa, sea bass, and haddock to prevent falling apart during cooking)

1-2 cups of fresh seafood mix

1 x medium onion

3 x large garlic cloves

2 x large Portobello mushrooms

2 x medium tomatoes

1-2 x tablespoons olive oil

½ -1 bunch bok choy

½ bunch fresh parsley

1 x large zucchini

½ bunch fresh celery

2 x large potatoes

½ cup white wine

2 x tablespoons fish sauce

1 ½ litres water

4-5 Stock cubes vegetable/chicken  

(Substitute water and stock cubes with 1 ½ x litres of liquid stock)

Spices: thyme, oregano, black pepper, parsley, salt to taste

Method:

  • Cut fish into 1-2 centimetre cubes.
  • Chop all vegetables into small chunks then cook onions, garlic, and mushrooms in olive oil in a large pot until soft.
  • Add the additional vegetables and cook for a further 5-10 minutes on high, stirring intermittently. 
  • Add all remaining ingredients and liquid apart from the fish and bring to boil.
  • Once boiling add fish and seafood mix. 
  • Reduce to simmer with lid on for 20-30 minutes.
  • Add further seasoning to taste as required. 
  • Serve on its own or with crusty bread.

Notes:

I added leftover frozen Moreton Bay bug shells stashed in my freezer, great to add any seafood shells for added flavour

Different fish offers a slight variation in taste but all yummy

Suggest using other vegetables you may have in the fridge and cut into small chunks

An easy recipe that can be varied to suit your needs/taste

I always have dried herbs & spices in the pantry as a backup for fresh herbs 

I use my French Oven for large meals such as soups and stews as easy to move from stove to oven

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