David stepped into the soup breach quite at the last minute, so we forgive him his liberal take on the “Down Under” theme. (“It’s from “down under” the sea!” he protested.) Also, it was really good. Spicy and very fresh-flavored. Maybe it’s the pickle juice?
1 large parsnip
2 medium-sized carrots
1 large red onion
1 tablespoon oil or butter
1 tablespoon tomato paste
pinch of sugar
3-4 cups fish stock
1 cup drained & chopped canned tomatoes
3-4 cloves garlic, minced
8 black peppercorns
2-3 bay leaves
½ cup dill pickle brine
2 pounds mixed, firm-fleshed fish (halibut, swordfish, mahi-mahi)
1/2 cup diced dill pickles
1 ½ tablespoons capers
8-10 pitted kalamata olives
1-2 teaspoon sweet or hot Hungarian paprika
1-2 tablespoons fresh lemon juice
fresh dill, chopped
fresh parsley, chopped
Peel and dice parsnip, carrots, and onion. Sauté over medium heat in oil or butter until onion is softened and colored (about 15 min). Add tomato paste and sugar and mix well. Cook for 2-3 minutes.
Add fish stock, canned tomatoes, garlic, pepper, bay leaves, and pickle brine. Bring to a boil and then gently simmer, covered, for about 20 minutes.
Add fish and diced pickles. Cook for 5-10 minutes, or until fish is cooked through.
Mix in capers, olives, paprika, and lemon juice. To serve, garnish with lemon slices, chopped fresh dill, and chopped parsley.Posted: Monday Feb 11,2013 10:02 PM In Soup Recipes