Fish Soup with Petrale 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 Northwest Petrale 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 Petrale 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) Northwest Petrale 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.