Hubby loves to fish. Passionately. When I married him, I knew he might love fishing more than me. Just kidding.
He used to own his own boat and go ocean fishing. However, the boat got sold a few years ago. He also used to long-range fish several times a year. That means he would leave from San Diego on a big boat with lots of other fishermen, head several hours into Baja Mexico waters, and catch really really big fish. And be gone for several days. And come home with tons of fish. He still goes on long range trips but not as often (economy tanked his construction business a few years ago).
Ever since he sold the boat, he gets his fishing fix by heading out to local lakes for trout and catfish fishing. Apparently it’s a whole new methodology that he loves tackling. I love the catfish, but he hasn’t quite mastered catching lots of those guys yet.
He has mastered catching trout, though. Unfortunately, I don’t love trout. I don’t hate it, either. But with so much of it in our freezers, I get tired of it. And I have memories of tiny, delicate trout bones getting stuck in my throat as a kid. Ugh. Traumatic.
But I eat it. He catches it, we have it, so I eat it. But my dinner plate always, always has leftovers.
When hubby makes us trout, he also makes too much rice to go with it. The leftovers used to get tossed in the trash. I have now learned a few tricks with leftover rice: fried rice (recipe coming one day soon), toss it into soup with chicken and carrots, use it in the filling for stuffed peppers, mix it with meatballs for albondigas soup, and now fish soup with rice.
So here’s how this soup came to life: we had too much leftover trout one night along with leftover rice. I didn’t want to waste all that food. Then a vision popped into my mind: fish soup with rice. Why not try it? Dang glad I did, because it was darn delicious!
I painstakingly pulled the bones out of the trout, carefully pulling off small pieces and examining them (had to wear my glasses to see them). Then I perused my recipe files for the spices to add, mixing and matching from my favorite recipes, and came up with the concoction listed below. Very very flavorful. Great way to use up the leftover trout and rice, whereas it might have gotten tossed in the trash a few days later had neither of us eaten the leftovers. Yay for new, successful discoveries.
By the way, I have also vacuum-packed and frozen the rice and fish together, creating ready-made fish soup packets. Makes for an easy and quick dinner.
And if you aren’t a trout fan, maybe another fish would work, something on the lighter side, perhaps.
- 1 tbsp. unsalted butter
- 1 tbsp. vegetable oil
- 1 medium onion, yellow or white, chopped (about 2 cups)
- 1/2 cup celery, thinly sliced (1 stalk)
- optional: 4 oz. mushrooms, chopped
- 1 clove garlic, minced
- 1 cup potatoes, peeled and diced (Yukon gold or 2 small red potatoes, peeled or unpeeled)
- 1 cup carrots, diced (4 small carrots)
- 1 1/2 tsp. fresh thyme, chopped (or 1/2 tsp. dried thyme)
- 1 tsp. Kosher salt
- 3/4 tsp. Old Bay seasoning
- 1/2 tsp. marjoram
- 1/4 tsp. black pepper
- 4 cups chicken broth or fishstock
- 1 1/2 pounds (about 2-3 cups) mild fish, cooked (I used trout, but perch or bass or any other mild white fish should work fine; you can probably toss raw fish into the broth, too, that is cut into small pieces instead of using cooked fish)
- 1 cup pre-cooked (or leftover) rice
- 1/4 cup fresh parsley, minced
- In a large pot or Dutch oven, melt butter with oil over medium heat until butter isn’t frothing anymore; add onions, celery, and mushrooms. Saute until onions are translucent (but not brown), 5-10 minutes.
- Add garlic at tail end of cooking onions; saute for 1-2 minutes.
- Add potatoes, carrots, thyme, Old Bay seasoning, Kosher salt, marjoram, and pepper. Stir until ingredients are mixed together.
- Add chicken broth (or fish stock). Bring to a boil, then reduce to a gentle simmer. Cover pot and cook 20-25 minutes or until vegetables reach desired tenderness. If you want thinner soup, add more stock or even water.
- Add fish and rice. Simmer until fish and rice are heated, about 10 minutes.
- Turn off heat and add parsley.
- Ladle into bowls and enjoy!
Note: If you have leftover soup, the rice will absorb the broth. Just add more liquid (broth or water) when you heat up the leftovers to thin it out.
SOURCE: Maria’s Concoction