Monday, June 21, 2010

Fish and Sweet Potato Soup



Someone asked me the other day if I like soup. I love soup. I especially love cream and coconut milk based soups. I like the thicker texture. An easy way to make thicker soups is to add some potato.
When it comes to soup, your stock is KEY. Tasty stock = tasty soup (well most of the time anyway)

On Saturday I made fish stock with the shrimp heads and shells I had saved. Making stock is easy and my criteria is as follows; make stock so flavorful, that it can stand on it's own. Meaning you can give someone a spoonfiul, and they say "hmmmm that's good soup".

Try this for fish stock;
Cut onion, celery and carrot (this is called mirepoix in classic French cooking). You want onion to be twice the portion of the celery and carrots. In butter (butter is best here for flavor) cook the mixture. Don't let it brown, but let it sweat until translucent (onion that is). Now it's time to get Feel Good Eating creative.
Next I add a  heavy splash of white wine. I let that all simmer a bit. Next I added half a red jalapeno, dill and salt to taste. Let that all cook together a bit, stir. Next add your shrimp heads (or fish head and or fish bones etc). I really like shrimp heads for stock, the flavor is just a tad different then fish head and tail.
Mix all ingredients together well. Now add water. Bring to a boil, turn down heat and simmer. I let it simmer for an hour or so. If there are people in your house that don't like fish...you might want to have a little talk with them...as this stock WILL make your house smell nice and fishy. When done, pour your stock through a mesh colander. Now you have delicious fish stock to make soups with. The stock should have a dark color to it.


So Sunday I used the stock to make a salmon and sweet potato soup.
In a pan gently heat the stock. Add half of a thin sliced and peeled yam/sweet potato.
Once the sweet potato is soft, transfer to a blender and puree. Transfer back to the pan again and add a splash of heavy cream. Next I opened a can of salmon and mixed that in with the soup, stir and heat.
Dice a bit of red onion. Add a teaspoon of Fage (greek yogurt) and top with the red onion.


Gourmet on a budget. The canned salmon works very well with this.

The stock is perfect for a nice coconut soup too.

Have a great week!

2 comments:

Shanna said...

I don't do fish heads!! This is one recipe I'll let YOU cook for ME LOL!

nuttykitchen.com said...

Oh, boy, two of our favorite things. Many thanks for this. We will be making this very soon. Best! Jo