Delicious fish soup with fennel and orange
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Who doesn't love a warm and comforting soup, full of flavors and textures? Today, I invite you to discover a simple and quick recipe for soup with trout fillet, flavored with fennel and a splash of orange juice. This recipe is not only a great way to utilize leftover fish from a previous meal but also an opportunity to enjoy a healthy and nutrient-rich dish.
About fennel and its benefits
Fennel is a flavorful herb with a slightly aniseed taste, adding a fresh and subtle note to culinary dishes. In addition to its unique flavor, fennel is rich in fiber, vitamin C, and antioxidants, thus contributing to maintaining a healthy digestive system and strengthening the immune system. If you don't have fennel on hand, don't worry, there are other delicious alternatives, such as dill or parsley, that can be successfully used.
Necessary ingredients
- 300 g baked trout (deboned)
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 3 potatoes, diced
- 4 cloves of garlic, finely chopped
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ jar of cherry tomatoes (canned with garlic, chili, and basil)
- 3 tablespoons chopped celery
- 3 tablespoons soy sauce
- Juice of 1 orange
- 1 lemon, sliced
- Salt and pepper, to taste
Preparation steps
1. Preparing the soup base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, allowing them to sauté for 2-3 minutes until they become translucent and fragrant. This step is essential for creating a rich flavor base for the soup.
2. Adding the vegetables: Next, add the diced potatoes and fennel seeds. Mix well and let them sauté for 5 minutes. Make sure the potatoes are well coated with oil and the flavors from the pot.
3. Seasoning: Sprinkle salt, dried thyme, and paprika over the vegetables. You can adjust the amount of spices to your taste, but don't overdo it, as the cherry tomatoes will also add sweetness and flavor.
4. Adding the liquids: Pour 2 liters of water into the pot, stirring to combine the ingredients. Let the soup simmer over medium heat until the potatoes are tender (about 15-20 minutes).
5. Including the key ingredients: Add the cherry tomatoes, soy sauce, chopped celery, and orange juice. These ingredients will enhance the flavor profile of your soup, bringing a pleasant contrast between the natural sweetness of the tomatoes and the acidity of the orange.
6. Cooking the fish fillets: Once the soup reaches a boil, reduce the heat to low and add the trout pieces and lemon slices to the warm broth. They will cook quickly, so there's no need to boil them for too long. Taste the soup and adjust the seasoning with salt and pepper, according to your preferences.
7. Serving: Serve the soup warm, perhaps alongside a slice of freshly baked bread or flavored croutons. Enjoy your meal!
Serving suggestions and variations
To make this soup even more special, you can add some toasted bread croutons drizzled with olive oil and garlic, or even a few fresh basil leaves for an extra burst of flavor. If you want a spicier version, try adding a freshly chopped chili pepper or some chili flakes.
Frequently asked questions
- How can I store the soup for later? You can keep the soup in an airtight container in the fridge for 2-3 days. Reheat it on the stove, adding a little water if needed.
- Can I use another type of fish? Absolutely! Salmon or freshwater trout are excellent options, but you can also experiment with white fish or seafood, depending on your preferences.
- What other recipes pair well with this soup? This soup pairs wonderfully with a fresh vegetable salad or a savory pie with cheese and vegetables.
Calories and nutritional benefits
A serving of this soup contains approximately 250-300 calories, depending on the exact amount of olive oil used. It is a balanced meal, rich in protein from the fish, vitamins and minerals from the vegetables, and healthy fatty acids.
This soup will not only warm your soul but also bring a touch of inspiration to your kitchen. So, put on your apron and enjoy an unforgettable culinary experience!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Who doesn't love a warm and comforting soup, full of flavors and textures? Today, I invite you to discover a simple and quick recipe for soup with trout fillet, flavored with fennel and a splash of orange juice. This recipe is not only a great way to utilize leftover fish from a previous meal but also an opportunity to enjoy a healthy and nutrient-rich dish.
About fennel and its benefits
Fennel is a flavorful herb with a slightly aniseed taste, adding a fresh and subtle note to culinary dishes. In addition to its unique flavor, fennel is rich in fiber, vitamin C, and antioxidants, thus contributing to maintaining a healthy digestive system and strengthening the immune system. If you don't have fennel on hand, don't worry, there are other delicious alternatives, such as dill or parsley, that can be successfully used.
Necessary ingredients
- 300 g baked trout (deboned)
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 3 potatoes, diced
- 4 cloves of garlic, finely chopped
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ jar of cherry tomatoes (canned with garlic, chili, and basil)
- 3 tablespoons chopped celery
- 3 tablespoons soy sauce
- Juice of 1 orange
- 1 lemon, sliced
- Salt and pepper, to taste
Preparation steps
1. Preparing the soup base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, allowing them to sauté for 2-3 minutes until they become translucent and fragrant. This step is essential for creating a rich flavor base for the soup.
2. Adding the vegetables: Next, add the diced potatoes and fennel seeds. Mix well and let them sauté for 5 minutes. Make sure the potatoes are well coated with oil and the flavors from the pot.
3. Seasoning: Sprinkle salt, dried thyme, and paprika over the vegetables. You can adjust the amount of spices to your taste, but don't overdo it, as the cherry tomatoes will also add sweetness and flavor.
4. Adding the liquids: Pour 2 liters of water into the pot, stirring to combine the ingredients. Let the soup simmer over medium heat until the potatoes are tender (about 15-20 minutes).
5. Including the key ingredients: Add the cherry tomatoes, soy sauce, chopped celery, and orange juice. These ingredients will enhance the flavor profile of your soup, bringing a pleasant contrast between the natural sweetness of the tomatoes and the acidity of the orange.
6. Cooking the fish fillets: Once the soup reaches a boil, reduce the heat to low and add the trout pieces and lemon slices to the warm broth. They will cook quickly, so there's no need to boil them for too long. Taste the soup and adjust the seasoning with salt and pepper, according to your preferences.
7. Serving: Serve the soup warm, perhaps alongside a slice of freshly baked bread or flavored croutons. Enjoy your meal!
Serving suggestions and variations
To make this soup even more special, you can add some toasted bread croutons drizzled with olive oil and garlic, or even a few fresh basil leaves for an extra burst of flavor. If you want a spicier version, try adding a freshly chopped chili pepper or some chili flakes.
Frequently asked questions
- How can I store the soup for later? You can keep the soup in an airtight container in the fridge for 2-3 days. Reheat it on the stove, adding a little water if needed.
- Can I use another type of fish? Absolutely! Salmon or freshwater trout are excellent options, but you can also experiment with white fish or seafood, depending on your preferences.
- What other recipes pair well with this soup? This soup pairs wonderfully with a fresh vegetable salad or a savory pie with cheese and vegetables.
Calories and nutritional benefits
A serving of this soup contains approximately 250-300 calories, depending on the exact amount of olive oil used. It is a balanced meal, rich in protein from the fish, vitamins and minerals from the vegetables, and healthy fatty acids.
This soup will not only warm your soul but also bring a touch of inspiration to your kitchen. So, put on your apron and enjoy an unforgettable culinary experience!
Ingredients
1 baked trout - 300 g, 1 chopped onion, 2 tablespoons olive oil, 3 diced potatoes, 4 chopped garlic cloves, 1 teaspoon fennel seeds, 1 teaspoon dried thyme, 1 teaspoon grated paprika, 1/2 jar of cherry tomatoes [homemade, with garlic, chili, basil], 3 tablespoons chopped celery, 3 tablespoons soy sauce, juice of 1 orange, juice of 1 lemon, salt and pepper.