Fish Soup with Asian Flavors

I have had some ideas stewing over the last few weeks. Some come from recent travel and some from conversations with chef friends and home cooks. I am not well-versed in Asian cuisine but enjoy the use of many ingredients in my own fusion cooking. French and European technique and ingredients coupled with Asian ingredients, a sum greater than its parts.

This is a simple process; sweating mirepoix vegetables in a soup pot, adding stock and tomato then flavoring it with a handful of condiments before stirring in fish and shrimp.

A couple of things to keep in mind; use a firm white fish such as pollock, cod or monkfish, not flounder, do not boil the soup for a prolonged time or it will toughen. The fish is cooked, maybe five minutes at a simmer, and it is done. Raw shrimp will give more flavor but I use cooked shrimp for I had it on hand. The gochujang does have a little spicy heat, omit it altogether or add more as you like. I enjoy a little spice and the pepper essence of the gochujang. You could also add a cup of white wine.

FISH SOUP with ASIAN FLAVORS
About 6 Servings

Ingredients:

• 3 tablespoons avocado oil

• 1 medium onion, diced. About 1 ½ cups

• 1 large red bell pepper, diced. About 1 ¼ cup

• 3 large stalks celery, diced. About 1 ½ cups

• 1 carrot, peeled and diced. About 1 cup

• 2 cloves garlic, minced

• 1 28-ounce can diced tomatoes or peeled plum tomatoes chopped

• 1 quart fish, shrimp or clam stock

• 12 ounces boneless, skinless white fish cut into bite-sized pieces

• 8 ounces 50/70 count peeled and deveined cooked shrimp, or 10 ounces raw

• 2 tablespoons fish sauce

• 3 tablespoons white miso, red miso can be used, but the flavor will be bolder

• 2 tablespoons shoyu or tamari

• ½ teaspoon gochujang

• ½ teaspoon ground black pepper

• ¼ cup chopped cilantro or parsley

• Salt if necessary. The miso and shoyu may be salt enough

• Cooked long grain rice for service

Method:

• In a heavy bottomed soup pot heat the oil over medium heat

• Add the onions, peppers, celery, carrots and garlic and sweat over medium low heat for 5 minutes until beginning to soften, stirring occasionally. Keep the heat low enough to prevent browning

• Add the stock, tomatoes, fish sauce and shoyu and bring to a simmer. Cook for 5 minutes

• Add the fish and shrimp and simmer for another 5 minutes, stirring occasionally

• Put the miso and the gochujang in a small bowl and add 3 or 4 tablespoons water and make a paste, then stir into the soup along with the chopped cilantro or parsley

• Simmer for another 3 minutes and it’s done

Serve this soup with a scoop of long grain brown or white rice. Serve some shoyu on the side for those who might enjoy more. A nice combination of East and West to serve on a cold winter’s day.

Enjoy!