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This light, refreshing and ‘brothy’ soup is tangy with lemon, capers and olive. Served with crusty brown bread it is a nice light meal. I have been making this soup for over 20 years and it has always remained a favorite!

Clear Fish Soup

1 cup coarsely chopped onions

1 bay leaf

2 sprigs parsley

3 teaspoons salt

2-1/2 lbs sturgeon, halibut, salmon or haddock steaks, cut 1-inch thick

4 tablespoons butter

2 cups thinly sliced onions

1 medium cucumber, peeled, halved, seeded and diced

2 tomatoes, peeled, seeded and diced (to peel, soak in boiling water for 2-3 minutes and the skins will peel off easily)

1/8 teaspoon white pepper

4 teaspoons capers

1 lemon, thinly sliced and seeds removed

2 tablespoons parsely, finely chopped

12 black olives

In a 3-4 quart pot, combine 6-1/2 cups water, the chopped onions, bay leaf, parsley and 1 teaspoon of the salt. Bring to a boil over high heat then add the fish. Lower the heat and simmer, uncovered, for 6 minutes, until the fish is firm to the touch. Remove the fish and break it into 1-inch pieces. Strain the stock through  a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.

Rinse out the pot, then use it to melt the butter over high heat. Add the sliced onions and cook for 6 to 8 minutes until the onions are soft but not brown. Stir in the cucumber and tomatoes and simmer for 10 minutes. Pour in the strained fish stock and season with the remaining 2 teaspoons of salt and white pepper. Drop in the fish and simmer gently for a few minutes, until the soup and fish are heated through. Off the heat, stir in the capers, lemon, parsley and olives. Taste for seasoning and serve. Enjoy!