Fish Soup with Yams
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers. Reheat gently.
Ingredients
| 1 Tbsp. Olive oil |
| 1 large White or yellow onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 1 large Carrots, raw (peeled and diced) |
| 16 ounce Yam, raw (peeled and diced) |
| 2 anchovy Anchovies, canned (canned in water is best) (minced) |
| 5 cup Water |
| 1/2 lemon yields Lemon juice |
| 2 leaf Bay leaves |
| 1/2 tsp. Dried marjoram |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 clove Garlic, raw |
| 16 ounces Fresh cod (or other whitefish like halibut or mahi mahi) |
Instructions
Add the celery and carrots and cook for two minutes. Add the yams and cook for one minute.
Add the anchovies, water, lemon juice, bay leaves, marjoram, salt and pepper.
Peel and crush, but don't chop the garlic. Add the two cloves to the pot. Reduce the heat until the soup is simmering. Stir occasionally and cook for about 45 minutes.
Cut the fish into 1 inch cubes and add to the soup. Cook for another 20 minutes. Remove the garlic cloves and bay leaves before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Any fish will do for this recipe but I like using a firm white fish for a couple of reasons. First is the color but more important is that the flavor will not be as intense as a tuna or salmon. Further, a fish like cod or mahi mahi will remain firm after cooking slowly in the soup pot.
As with most soups they are better the next day. This is a great soup when just made but the following day it takes on an even greater richness and depth of flavor.