Considering Fish Soup for Christmas Dinner
by Anja
Although my favorite season by far is summer with its long, warm and sunny days I always look forward to the Christmas holidays. From childhood on these days have always been relaxing, lazy days with great food. If there is one memory I have with the holidays it’s the constant smell of something great baking or simmering in the kitchen. Since a lot of my family members love to cook or bake, there is always someone in the kitchen preparing the next treat.
Even with weeks to go, my mind (and stomach) is already getting ready for the big feast. There are a few “classics” that are always part of the celebration. But with so many good things to try throughout these days, I try to incorporate new and light dishes for a change.
This year I am thinking about a wonderful fish soup featuring shrimp and a variety of other fish for opening our Christmas dinner. I first tried it at my neighbor’s and became a huge fan right away. I served this soup a couple of times when we had guests over, and it never failed to please everyone. It’s easy to prepare and doesn’t require a lot of time in the kitchen.
Ingredients (for 4 appetizer size servings)
Please note: all measurements are suggestions, please feel free to adjust according to your taste and preference.
2 tablespoons vegetable oil
1 onion
1 ½ cups vegetable broth
1 ½ cups fish broth (you can substitute vegetable broth)
½ -3/4 cup heavy cream
1 cup white wine
1 pinch high quality saffron
salt, pepper and sugar to taste
shrimps or prawns (precooked)
other fish of your choice (I usually use salmon and hake or sea bass), cut into small bite-size pieces
In a medium-sized pot heat the oil and sauté the chopped onion until translucent. Add vegetable broth and fish broth and let simmer for a few minutes. Add cream to the stock. Using a handheld blender, blend until smooth.
In the meantime, mix white wine and saffron in a small sauce pan and bring to a gentle boil. Add to the broth and season with salt, pepper and about 2 teaspoons sugar. Bring to a boil.
Place a handful of shrimp and fish in each soup bowl or plate. Pour very hot soup over the soup - the heat of the soup will be enough to cook the fish just right.
Enjoy!
Although my favorite season by far is summer with its long, warm and sunny days I always look forward to the Christmas holidays. From childhood on these days have always been relaxing, lazy days with great food. If there is one memory I have with the holidays it’s the constant smell of something great baking or simmering in the kitchen. Since a lot of my family members love to cook or bake, there is always someone in the kitchen preparing the next treat.
Even with weeks to go, my mind (and stomach) is already getting ready for the big feast. There are a few “classics” that are always part of the celebration. But with so many good things to try throughout these days, I try to incorporate new and light dishes for a change.
This year I am thinking about a wonderful fish soup featuring shrimp and a variety of other fish for opening our Christmas dinner. I first tried it at my neighbor’s and became a huge fan right away. I served this soup a couple of times when we had guests over, and it never failed to please everyone. It’s easy to prepare and doesn’t require a lot of time in the kitchen.
Ingredients (for 4 appetizer size servings)
Please note: all measurements are suggestions, please feel free to adjust according to your taste and preference.
2 tablespoons vegetable oil
1 onion
1 ½ cups vegetable broth
1 ½ cups fish broth (you can substitute vegetable broth)
½ -3/4 cup heavy cream
1 cup white wine
1 pinch high quality saffron
salt, pepper and sugar to taste
shrimps or prawns (precooked)
other fish of your choice (I usually use salmon and hake or sea bass), cut into small bite-size pieces
In a medium-sized pot heat the oil and sauté the chopped onion until translucent. Add vegetable broth and fish broth and let simmer for a few minutes. Add cream to the stock. Using a handheld blender, blend until smooth.
In the meantime, mix white wine and saffron in a small sauce pan and bring to a gentle boil. Add to the broth and season with salt, pepper and about 2 teaspoons sugar. Bring to a boil.
Place a handful of shrimp and fish in each soup bowl or plate. Pour very hot soup over the soup - the heat of the soup will be enough to cook the fish just right.
Enjoy!
