Soup Vegetable Preparation:
You will notice that I have not stated how to cut up your
veggies. You have a few choices and it depends on how you
would like to serve them after the stock is made.
You can quarter the vegetables so that they can be served
on the side as an accompaniment with the fish this will also
give you a plain fish stock-rice soup.
- Or -
Some cooks will chop their veggies into chunks to boil and
then puree them. Adding them back to the soup for a thicker
version of fish stock-rice soup.
- Or -
And yet others, myself included, will dice the vegetables
into spoon size pieces and leave them in the soup as they are
so it’s heartier.
The choice is yours as to your
Cut your fish into large pieces and salt and pepper it. Put
it into a soup pot and cover with water. If you are using
vegetables that have been quartered and will be served on the
side or vegetables that will be pureed, cook them now with the
fish. Bring it to a boil and cook for 25-30 minutes.
Strain the broth into another soup pot. Always remember to
strain fish from the broth to make sure that there are no
stray bones or scales in your soup. Set the fish and veggies
aside and keep warm. If you will be pureeing the veggies,
carefully remove them from the fish - keeping an eye out for
bones. Put them through a blender and mix it back into the
Bring the strained fish broth back to a boil, reserving 2
cups stock for the egg-lemon sauce. If your veggies are set
aside with the fish or have been pureed, just add the rice and
let it cook in the stock. If you are making the hearty
version, add the rice and veggies now so they can cook
together. You may have to add more salt and pepper.
Once the rice is done, remove the soup from the heat and
set aside. Make the egg lemon sauce and pour into the soup.
The soup is ready. Serve the fish on a platter with extra
Susie's Note: If you would like to serve
the soup 'ready', you can pick the fish and return the flesh
to the soup instead of serving the fish separate.