I created a recipe for fish soup several years ago to use the odds and ends pieces of halibut, ling cod, and rock fish that we end up with after cutting the fish we catch into nice fillets. I wanted a healthy tomato based soup that was fast to make. I usually have all of the ingredients to make this on hand, except for the fennel, which my local Safeway supermarket always has. You can modify this soup in many ways, but here is basically what I do:
Cindy’s Fish Soup
1 tablespoon olive oil
1 medium onion, chopped
3-4 cloves garlic, finely chopped
1 head fennel, chopped (this is in your produce section at the market, and might be labeled anise)
1/4 cup wine (can be white or red, whatever you have open)
2 tsp fish seasoning (can use Herbs de Provence if you can’t find it-I use Dean & Deluca’s)
1 15.5 oz can diced tomatoes
2 5.5 oz cans spicy V-8 juice
1 pound firm white fish, such as halibut, cod, or rock fish, cut into 1″ cubes
Salt and pepper to taste
Heat the olive oil in a large saucepan. Add the onion, fennel, and garlic, and saute until soft, about 10 minutes. Add the wine, and cook for a minute or two. Add the V-8, tomatoes, and fish seasoning. Bring to a boil, reduce heat to medium, and add the chopped fish. Season with salt and pepper. Cook until the fish is cooked through and flavors blended, about 15 minutes. Serve with slices of crusty bread that have been toasted in the oven and rubbed with a garlic clove. Variations: If you would like a spicy soup, you can add a chopped jalapeno to the onions when sauteing, or add some red pepper flakes. I’ve also made this with the addition of pototoes, or with chopped zucchini or yellow squash added if I want to have more veggies in it.