Any Seafood Lover would dive into this dish and appreciate all the care and attention with which it was made. It's a rich, satisfying soup with big chunks of Basa, Tomatoes, Carrots and has the fresh aromatics of Dill with a hint of Lobster in it's broth. Easy to make and can be prepped, cooked and ready to serve within an hour.I timed the preparation of these ingredients, I did have a Seafood Stock ready to go and it was made with a the shell of a Lobster Tail. That helped with speeding up the process and added flavour more quickly. It's ALWAYS a good idea to have a ready made soup stock to help boost the flavours of your Homemade Soups.
The Seafood Stock was made with the following:1 Lobster Tail, (Shell), +Substitution noted
2 Garlic Cloves,
1 TSP Dill,
1/2 TSP Coarse Sea Salt,
1/2 Cup of White Wine (Chardonnay)
5 Cups of Water
Once done, it left me with 4 Cups of Stock to work with and I had planned on making this soup with it and share it with the neighbours.
+ Substitution - If you do not have a whole Lobster, you can use tinned Lobster meat and use the Brine from the Tin to start your stock with. Drain the Liquid into the water and reserve the meat to add to the Soup at the end. You can adjust your salt levels to suit the soup at the end as well. The Lobster Meat is Optional in this recipe.
HINT:
Keeping a ready made soup stock at hand is one of those little tricks I use to build flavours in a dish.
I can GUARANTEE you that Homemade Soup Stock will add more flavour than anything store bought and will intensify any Roux, Gravy, or New Soups you wish to make. It also saves time and money if you plan around how to use them during the week.
Preparation to Serving - 1 hour
12 to 14 Servings
If you aren't cooking for 12 People, reduce the portions by half
=)
Seafood Tomato Dill Soup.
Ingredients
Broth
4 Cups Lobster and White Wine Soup Stock *noted above
2 Cups Water2 Cups Whole or Diced Tomatoes - Tinned - Low Sodium
2 Basa Fillets - whole
Reserved Lobster Meat or Tinned *** Optional
2 TBSPS Butter
Vegetables
4 Large Carrots, Chopped
1/2 a Large Onion, Chopped
1 Yellow Bell Pepper, Chopped2 Celery Stalks, Chopped
1/4 of a Small Fennel Bulb, diced
2 Small Garlic Cloves, finely diced
Spices
1 TSP Sweet Paprika
1 TSP Dill
1/2 TSP Turmeric1/2 TSP Mustard Powder
1/2 TSP Red Chilli Flake
Salt and Pepper to Taste.
Cooking Tips!
Please note, there is a method to my madness for how I cut vegetables and when I add them into a soup, ESPECIALLY, if I am serving that soup the same day. All vegetables will cook at different times. For a soup like this, I want the "filler" vegetables to be small and of roughly the same size.
The fresh Fennel and Garlic Cloves are "spices" in this particular dish, so to ensure they don't overwhelm the other flavours, they are *finely* diced.
The Celery, Peppers, Carrots and Onions are Diced to roughly the same size but I cook them at different stages when making the soup. The trimmings from the Carrots can be diced finely and used in the soup or used in a new Soup Stock.
There should be a focal point to every soup or stew. In this case it's the Basa and the Tomato. The Tomato will be larger in size and the Basa will poach in the liquid until it just starts to fall apart ensuring I have large visible chunks of the Fish. When you eat this Soup it will say "Basa and Tomato" first, the rest of the flavours help embody the dish.
Instructions:
You can pre-pre-prepare your vegetables ahead of time or prepare them as you go. Which ever is easiest for you.
Chop - Bell Peppers, Carrots, Onions and Celery to roughly the same size. *Smaller pieces of these vegetables can be diced and added in with the ingredients below, it will add more flavour to the broth.
Dice - Fennel and GarlicBring your Fish Stock, White Wine and Water to a Boil. Let reduce until the Smell of Alcohol has reduced.
Add the finely diced Garlic, Fennel and vegetables to the broth.
Add Spices and the Chopped Onion at the same time.
Bring back to a boil and cook until the ingredients are very soft, test with a fork.
Add Tomato and Cubed/Chopped Carrot. Allow to cook for 10 minutes or until just starting to soften.
Add chopped Fennel and Celery, cook 10 to 15 minutes longer at a boil.
Add Butter, reduce heat to Medium High and place the Basa Fillets right on top of the broth.
Cover and allow to cook for 7 to 10 Minutes longer.
***Add any lobster meat you have reserved from the Fresh Lobster or add the tinned lobster now.
Turn heat off, uncover and gently stir the fillets into the broth until the meat begins to fall apart into chunks.
Remove from heat source, allow to cool prior to serving.
Sprinkle with a little extra Dill once plated.
Easy, delicious and healthier for you then any tinned or pre-packaged soup you can buy. The Vegetables are still firm, but not mushy.
Many more recipes are drafted and I am proofing them or sorting through images to add to the posts, if you do catch any typos, please let me know. You can contact me via the Blog, G+, Twitter and Facebook if you so desire.
With Spring on it's way, I am also starting on my seedlings this week, so will be busy with many projects. The one thing I will never be guilty of, is being bored! Have a great weekend!
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