Are you in the mood for a great seafood dish? This Captain’s Fish Soup is just the thing to satisfy that seafood urge in delicious style!
NOTE: YOU MUST SOAK THE RICE OVERNIGHT
Extra-virgin olive oil for drizzling
6 cups water
2 bay leaves
1 teaspoon dried oregano
1 teaspoon pepper
1 ancho chili
1 large onion, quartered
1 large carrot, peeled and cut into chunks
2 14.5 ounce cans chopped tomatoes
1. Combine the above ingredients in a large pot over medium-low heat and bring it to a boil. Cook it until the carrots are very soft (around 30-40 minutes).
Strain the stock, pressing the vegetables firmly to extract all the juices, then return the strained stock to the pot.
2 pounds fish fillets: cod, halibut, snapper, catfish
2. Add the fish to the pot and simmer it slowly until the flesh flakes easily (2-3 minutes). Remove the fish and set it aside in a bowl. Drizzle the fish with a tablespoon or so of olive oil to keep it from drying out.
1 large potato, peeled and cut into bite-sized cubes
3. Add the potato to the broth and cover it with a lid. Cook the potato over medium heat for 10-15 minutes (or until tender), then remove the potato with a slotted spoon. Drizzle the potato with a tablespoon of extra-virgin olive oil and set aside.
1/2 cup long-grain rice that has been soaked over night in 1 cup of water
4. Add the rice to the stock, cover the pot and let it simmer for another 30 minutes to disintegrate rice and give stock a gelatinous consistency.
2 large eggs, beaten and blended with lemon juice below
2 lemons, the juice from
5. When you’re ready to serve the soup, add the fish and potatoes to the stock and return it to a very slow simmer.
6. Put the egg and lemon juice mixture into a large bowl and slowly beat in 1 ladle full of hot stock. Then slowly add the egg mixture to the soup until it is thickened.
1/4 teaspoon red pepper flakes (or to taste)
Salt and pepper to taste
7. Add the pepper flakes and salt and pepper to taste and serve.
Why not enjoy this with some nice crusty French bread? Try dipping the French bread in the soup…delicious!
Captain’s Fish Soup