This is a fantastic tasting hearty soup that you would have as a meal in a bowl. It has lots of protein and veggies. Normally this type of soup takes hours to make because you have to make a fish stock. This recipe is also a short cut because the salsa has most of the flavoring you need without a lot of extra ingredients. It’s fine if you don’t have saffron. Just add a little chili powder (about 2 tsp) to substitute. You can also do this with large size shrimp (small do not work well). I’ve often made this with both fish and shrimp and have even added some mussels near the end. The whole thing takes about 10 minutes total to cook.
Ingredients
14 ounces fish filet cut into 2-inch pieces (any mild firm white fish. I used tilapia)
2 tbs olive oil
2 slices bacon cut into 1/2 inch pieces
1 cup diced celery
1/3 cup diced onions
1/4 cup minced parsley (or 1 tbs dried parsley)
1/4 cup halved kalamata olives (optional)
1/3 cup salsa (I used pace chunky medium)
1 tsp red pepper flake (optional)
1/4 cup white wine (optional)
2 cups chicken stock (or water plus a bouillon cube)
1/2 tsp saffron strands (optional)
Salt & pepper
2 tbs heavy cream (optional)
Directions
In a pot over high heat add olive oil and then the bacon. Sauté until bacon is browned. Add the onions and sauté for a minute. Add in the celery, parsley and olives and sauté. Add the salsa and white wine. Sauté a couple of minutes and add the stock or water. Add in the saffron and pepper flakes if you’re using these. Bring up to boil, cover with lid and turn heat down to medium. Let it cook for about 4 to 5 minutes until vegetables are just tender crisp. Add in the fish, turn heat back up to high. Add the cream. It takes about 45 seconds to 1 minute for the fish to cook. Turn off heat and serve. Garnish with a little fresh parsley. Serves 2.
