With the recent heat and humidity, the last thing any sane person would want is a steaming bowl of soup; I, however, have had my sanity called into question more than a few times, so it should come as no shock that I love soup in the summer. Specifically, nothing beats a West Coast style soup that involves wee bits of tomatoes, onions, and chunks of white fish in a savory tomato broth spiked with a healthy dose of white wine. Add some parsley for a bright kick of freshness and a dash of tabasco for a subtly spicy undertone, and you've got my idea of a perfect summer soup.
Fish Soup (Serves 4)
4 Tbsp. Olive Oil 1 onion, chopped 2 large garlic cloves, minced 3/4 cup parsley, chopped 1 large tomato, chopped 2 1/4 tsp. tomato paste 8 oz. clam juice 2/3 cup off-dry to dry white wine 1 1/2 lb white fish, cut into large bite-sized pieces Pinch of oregano Pinch of thyme Dash of Tobasco Salt and Pepper, to taste
1. Heat oil in medium to large pot over medium-high heat, saute onion and garlic in oil 3-4 minutes. Add parsley and cook for 1 more minute. Add tomato and tomato paste and cook 2 minutes longer, stirring occasionally.
2. Add clam juice, wine, and fish and bring to a simmer until fish is cooked (about 8 minutes). Add seasoning and cook 2 more minutes; add salt and pepper to taste.