Fish Soup with Dover Sole

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 fall evenings when nothing but a light, comforting soup will do.

Fish Soup with Dover Sole

Serves 4

  • Ingredients:
    • 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

Preparation:

  1. 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.
  2. 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.
  3. Add sherry and wine and let reduce over medium heat, 3-5 minutes.
  4. Add stock, bring to a boil for about 12-15 minutes.
  5. Add fish and let simmer over medium heat for an additional 5 minutes.
  6. Remove pot from heat and stir in cream. Salt and pepper to taste. Garnish with parsley.
  7. Serve warm with crusty bread.

Fish Soup with Dover Sole being spooned out of bowl


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