This simple soup is comforting, nourishing and delicious. Round out the meal with a hot, crusty French baguette and a simple side of dressed salad greens. For additional flavors reminiscent of the Mediterranean, consider using either Italian or Herbes de Provence Spiced Ghee.
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Ingredients
- 1 Tbsp extra virgin olive oil
- 1 Tbsp Ghee or Italian / Herbes de Provence ghee
- 1 onion quartered and sliced into wedges
- 2-3 cloves garlic finely minced
- 1 stalk celery cut into 1-2-inch pieces
- 1 cup dry white wine
- 4 cups vegetable or fish stock
- 1 cup carrot(s) sliced, or frozen, crinkle-cut carrots
- 1 bay leaves
- 1 sprig rosemary
- Pinch Kashmiri Saffron
- 3/4 pound fish filets Salmon, Char, Cod, Pollock, etc. with or without skin
- Himalayan pink salt
- peppercorns freshly ground, white or black
- basil fresh - or rosemary, for garnish (optional)
Ingredients
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Instructions
- Heat olive oil and ghee in a large saucepan. Sauté onion, garlic and celery over medium-low heat until the onion is softened a bit.
- Add the wine, simmering, uncovered for 5 minutes.
- Add stock, carrots, bay leaf, rosemary sprig, and Kashmiri Saffron. Bring to a boil; cover and reduce heat to simmer for 30 minutes.
- While soup is simmering, cut the fish into hearty chunks.
- When soup is ready, remove and discard rosemary sprig. Add fish to the simmering stock, cooking just until the fish is done – roughly 5 minutes or so.
- Adjust seasonings, adding pink salt and freshly ground pepper if desired.
- Optionally, serve soup garnished with a little rosemary or some basil leaves.
