From craving to table
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, potatoes, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
- 2
Pour in the water or fish stock and add the bay leaves. Bring to a boil.
- 3
Reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are just tender.
- 4
Add the fish fillets to the pot. Simmer gently for 10-12 minutes, until the fish is cooked through and flakes easily.
- 5
Remove the fish carefully with a slotted spoon and set aside. Discard bay leaves.
- 6
Using a potato masher or immersion blender, gently mash some of the vegetables in the soup to thicken the broth slightly (optional).
- 7
Flake the fish into large pieces and return to the pot. Add lemon juice and chopped parsley. Season generously with salt and pepper.
- 8
Simmer for 2-3 more minutes, then taste and adjust seasoning as needed.
- 9
Serve hot, garnished with extra parsley and more lemon wedges if desired.