Fish Soup (that you can actually eat with a spoon…)

Here is a soup that I truly enjoy!  Unfortunately, it seems that I would be the only one at home that does…

It used to be that I wanted to make it all the time, but the kids would always complain when it appeared on the week’s meal plan, so more often than not, I’d end up not making it.

In fact, this happened so often that I eventually came to forget about how much I really love that soup and just how palatable and satisfying it truly is.

I think that people in general are a bit turned off by fish soup. Maybe it’s because people tend to think “Bouillabaisse” and picture some sort of an unappetizing mishmash of fish and seafood, including shells, bones, heads, and other  unidentifiable parts. In short, a soup that you could not possibly consider eating with a spoon without cleaning all that fish with your fingers first.

Not my idea of eating soup!

I have to admit that it also turns me off, big time. Now don’t get me wrong, I LOVE eating with my fingers, only NOT soup. For starters, I hate getting my hands dirty. HATE IT! I also hate fish bones, and carcasses, can’t stand them… sound familiar?

This soup DOES NOT fall into that category. This is a soup that is loaded with beautiful pieces of fish and gorgeous seafood, the kind that you CAN eat with a spoon. Plus, you get all sorts of nice chunks of creamy potatoes, chewy mushrooms and crunchy corn kernels. Add to that the subtle flavor of the anise seeds, and you are in heaven my friend!

Now don’t be put off by the long list of ingredients here. This soup really comes together in no time and is light enough that you can enjoy it even on a hot summer day!

At least I know I did!

INGREDIENTS
(serves 2)

  • 1 onion, finely chopped
  • 1 celery rib, chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • ¼ tsp anise seeds
  • ½ tsp salt
  • ¼ tsp black pepper
  • 300g new potatoes, quartered (I used a mix of blue, red and yellow)
  • 100g mushrooms, sliced
  • 3 cups water
  • ½ tsp salted herbs
  • 150g firm white fish fillet, in 1″ cubes (I used haddock)
  • 8 large shrimps, raw, cleaned and deveined
  • 4 large raw scallops, cut in half lengthwise
  • ½ cup frozen corn kernels
  • ½ cup unsweetened soy milk
  • 2 tbsp corn starch
  • Fresh parsley to garnish

INSTRUCTIONS

  • In a medium saucepan, preheated over medium heat and coated with cooking spray, add the onion, celery, garlic, salt, pepper, oregano, parsley and anise seeds. Cook until fragrant and onions turn translucent.
  • Add potatoes and mushrooms and continue cooking for about 5 minutes.
  • Add water and salted herbs, bring to a boil then lower the heat, cover partly and simmer until the potatoes are almost cooked, about 8-10 minutes.
  • Add corn, fish, shrimp and scallops. Continue cooking for 2-3 minutes, until the shrimps turn pink and the fish becomes opaque.
  • Whisk cornstarch into soy milk and add to the soup. Stir delicately and bring back to the boil. Simmer for a minute then transfer to serving bowls.
  • Garnish with fresh parsley.

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