A lighter take on a traditional fish chowder, this creamy soup gets its elegant flavor from the sautéed aromatics and a splash of sherry, and the pinch of turmeric adds brightness and a bit of color. We’re using our West Coast Dover Sole for the fish. It cooks quickly and compliments, rather than overpowers, the more subtle ingredients. It’s a great dish to make for those cooler evenings when nothing but a light, comforting soup will do.
Fish Soup with Dover Sole
- 1 tbsp olive oil
- ½ onion, minced
- ½ leek, finely sliced
- 1 stalk celery, finely sliced
- Pinch turmeric
- 1 tsp tomato paste
- ¼ cup dry white wine or vermouth
- ¼ cup sherry or port
- 4 cups fish or vegetable stock
- 1 pack (16 oz) West Coast Dover Sole, cut into bite sized pieces
- Salt and pepper to taste
- ½ cup heavy cream
- Fresh parsley for garnish
- Let the fish defrost in the refrigerator for over night (or use our Quick Thaw Method). Then cut into bite-sized pieces and sprinkle with salt and pepper.
- Sauté onion, leek and celery in the olive oil over medium heat for about 5 minutes. Add turmeric, tomato paste and generous pinch of salt and pepper. Stir.
- Add sherry and wine and let reduce over medium heat, 3-5 minutes.
- Add stock, bring to a boil for about 12-15 minutes.
- Add fish and let simmer over medium heat for an additional 5 minutes.
- Remove pot from heat and stir in cream. Salt and pepper to taste. Garnish with parsley.
- Serve warm with crusty bread.