Simple fish soup

I called it simple fish soup because I believe this recipe will be often adapted and/or modified, without needing all the ingredients of a traditional, even if delicious,  fish soup. I prepared it with sea breams, following Aurelia’s sea bass broth.

The other day my husband was asking me why not to prepare sea breams in a different way, as I use to make it in the oven with potatoes and onions. I was on Aurelis’a blog searching the tuna recipe when I saw this inviting recipe. Wonderful recipe. We loved it. An irresistible sauce and the sensation this is going to be a recipe we will cook often.

This week I am fond of fish. Other than this recipe, I cooked again the Icelandic fish soup, the avocado and mullet bottarga salad and shrimps catalana.

How to prepare the simple fish soup

Ingredients (2):

• 2 sea breams of about 1/2 pounds each
• 1 golden onion
• 1 carrot
• 1 stalk celery
• 2 garlic cloves
• 1 bay leaf
• parsley
• oregano
• 1 small can of tomato puree (about 1 pound)
• salt
• pepper
• extra virgin olive oil
• bread (plus garlic and butter)

Instructions:

1. Clean and scale the fish and put them in a capacious pan. Cover with 50.72 FL oz of water. Add the bay leaf and turn on the gas. Let it boil gently to avoid damaging the fish meat for about 15 min.
2. Let it cool inside the broth.
3. When it cools, clean fish trying to keep the meat as entire as you can. Filter the broth and reserve.
4. Add some extra virgin olive oil to a large pan and add minced onion, carrot, celery, and garlic. Let them cook until soft.
5. Add tomato puree, parsley, and oregano. Add salt and pepper and cook for about 10 minutes.
6. Add sea breams and half of their broth. Let them cook some minutes and serve with garlic bread (mince garlic and mix with butter. Spread garlic butter on bread and toast it)
7. Buon appetito!