ROCKFISH & CABBAGE SOUP--QUICK&EASY

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time: 20

Ingredients

  • 1 box vegetable stock (I like Wolfgang Puck's)
  • 1 cup chopped carrots
  • 2 leeks sliced (white part only)
  • 1/4 cabbage, sliced
  • 1/2 lb rock fish fillet (or similar)
  • splash wine (I used apple cider wine)
  • 1 tsp thyme
  • salt & pepper to taste

Directions

  • I love the idea of a good fish soup. My favorite is Manhattan style fish or clam chowder. However, I'm also a big fan of brothy soups with chunks of vegetables.
  • With the abundance of leeks in my garden (which over-wintered from last year) I have wonderful fresh ingredients to play with.
  • This soup is great with a hearty loaf of bread. Pictured with my soup is a loaf of Pugliese from Rose Levy Beranbaum's book: "The Bread Bible" I have modified her recipe (I'm all about mods) to include a whole wheat (instead of white flour) biga and fresh ground whole wheat flour instead of the duran flour as called for in her recipe.
  • I also got my first opportunity to use the Brotform (bread raising basket) that I received for my birthday.
  • Rockfish & Cabbage Soup--quick & easy
  • Ingredients
  • 1 box vegetable stock (I like Wolfgang Puck's)
  • 1 cup chopped carrots
  • 2 leeks sliced (white part only)
  • 1/4 cabbage, sliced
  • 1/2 lb rock fish fillet (or similar)
  • splash wine (I used apple cider wine)
  • 1 tsp thyme
  • salt & pepper to taste
  • Bring broth to simmer. Add leek and carrot. Cook until carrots start to soften. Add cabbage, fish, splash wine, and thyme. Simmer and taste for seasoning (add salt and pepper to taste.)
  • Serve with hearty bread.
  • Optional additions for a more hearty soup:
  • 1/2 cup diced potato (add with carrots)
  • -or-
  • 1/2 cup dried pasta (add with carrots)
  • -or-
  • 1/2 batch of gnocchi (add last, cook until they float, then serve)
  • -serves 2
  • -approximately 20 minutes

Notes

I love the idea of a good fish soup. My favorite is Manhattan style fish or clam chowder. However, I'm also a big fan of brothy soups with chunks of vegetables.

With the abundance of leeks in my garden (which over-wintered from last year) I have wonderful fresh ingredients to play with.

This soup is great with a hearty loaf of bread. Pictured with my soup is a loaf of Pugliese from Rose Levy Beranbaum's book: "The Bread Bible" I have modified her recipe (I'm all about mods) to include a whole wheat (instead of white flour) biga and fresh ground whole wheat flour instead of the duran flour as called for in her recipe.

I also got my first opportunity to use the Brotform (bread raising basket) that I received for my birthday.

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