Your mom has probably made you thousands of meals over the years, so there’s no better way to show her your appreciation than by making her a delicious meal on Mother’s Day. Luckily, you don’t need to kill yourself in the kitchen to do so. This incredibly easy fish soup (recipe courtesy of my mom) tastes like a special treat, but is quick to prepare and difficult to mess up. Served with a loaf of warm crusty bread, it’s the perfect Mother’s Day lunch or dinner.
Happy Mother’s Day!
Susan's Fish Soup
Ingredients
- 2 Tbsp canola oil
- 1 large onion, diced
- 1 red bell pepper
- 2 large carrots, peeled and diced
- 2 zucchini, diced
- 1 Yukon Gold or Russet potato, peeled and cut into small cubes
- 1 medium sweet potato, peeled and cut into small cubes
- 2 bay leaves
- 1 tsp dried oregano
- Salt & pepper
- 16 oz clam juice or fish broth
- lb halibut, cut into large chunks
Instructions
- Heat a Dutch oven or other large pot over medium heat. Add oil, onion, and carrot and saute for 5-7 minutes or until onion is beginning to soften.
- Add bell pepper, zucchini, and potatoes, then sprinkle vegetables with salt & pepper and stir in bay leaves and oregano. Saute another 5 minutes.
- Pour in clam juice and 4 cups of water. Let soup cook over medium-low heat until all the vegetables are cooked and soup is hot, about 20 minutes.
- Add the fish chunks about 7 minutes before serving the soup, so that they cook through but don’t get tough. Serve with warm bread & butter.
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