It's almost November.
Light salads just aren't going to satisfy anyone's appetite.
It's definitely time to start making soups.
As we've been doing fish recipes, I thought I'd post a fish soup recipe.
This recipe is a bit of a hassle.
Well, the 'removing the bones from the cooked fish part' is.
But the soup is delicious.
So it goes.
Just so you know... Mackerel is nice in this recipe.
But, I had posted about problems with mackerel.
Ma told me they also used a fish called boops boops, or bogue, in Malta.
No we didn't have boops boops in New York.
And definitely no boops boops here in Winnipeg.
No, I would not ask the fellow in the fish department for boops boops.
He's laughed at me enough over the past four years.
As soup is always best the second day, why not double the recipe?
You can have a second meal set for another day.
The bones in canned fish are safe to eat and don't have to be removed.
Perfect for when you're in a rush.
And who isn't?
Bruschetta (garlic bread) would go nicely with the soup.
It toasts just as well if you use the broiler.
In a dutch oven heat
3 Tablespoons olive oil
Fry over a low heat
1 large onion, diced
1 clove garlic, crushed
1/2 pound tomatoes, chopped
1 bay leaf
1 teaspoon mint
1/2 teaspoon pepper
1/2 teaspoon salt
1 Cup water
Bring to a boil.
2 pounds fish, cleaned
Simmer until the fish is done.
Remove the fish from the pot.
Remove the bones from the fish and return the fish to the broth.
1 Cup water
1/2 Cup rice
Cook until the rice is done, about 20 minutes.
1 Tablespoon lemon juice
Taste and adjust the seasonings.