As Lent arrives this Wednesday, you may be in the market for a few more meatless meals. I was lucky to grab some fresh haddock at the Natick Winter Farmer’s Market this weekend. Just in time for some Sunday soup.
The Basque Fish Soup is super simple, delicious and healthy. This has been made by my family since I was little and I’m sure it will continue to be a tradition.
Basque Fish Soup
1 large onion chopped (1 cup)
1/2 cup chopped celery, leaves are good too!
1 large garlic clove, crushed
2 tablespoons butter
42 ounces whole tomatoes with juices (1 large + 1 small can)
1/2 cup white wine (I like chardonnay best with this, but tried vouvray and it was fine, just a little sweet)
1/2 cup minced parsley (or sub 2 tablespoons dried)
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon thyme
1 pound white fish, haddock/cod/scrod all acceptable.
-In a large pot, saute onion, celery and garlic in butter for about 5 minutes or until tender.
-Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer for 30 minutes.
-Meanwhile, cut fish into one inch chunks.
-Add fish to pot and simmer 7-10 minutes or until fish flakes easily.
-To reheat, cover and simmer for 10 minutes. Do not microwave fish soup, fish and microwaves do not mix!
Have you tried to eat more meatless meals? Do you think fish counts as meatless, or just for Lenten purposes? What other meatless meals have you found success with?
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This post is shared with Melt in your Mouth Monday, Real Food Forager , Tasty Tuesdays, Frugally Sustainable and The Best Soup Recipes.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.