Souper Easy: Mediterranean Fish Soup From Scratch
- Steam or microwave the potatoes until barely softened. Set aside.
- Warm olive oil over medium heat.
- Add minced garlic, stir for a few seconds until it starts to release its aroma, then add the diced onion and saute until it starts to soften.
- Add celery, saute until it starts to soften.
- Add bell pepper, cook until it starts to soften.
- Add kale or spinach, stir briefly until it starts to wilt.
- Add the potatoes, just stir to combine.
- Add tomatoes, sprinkle with some of the salt, simmer for a minute or two.
- Add broth or water with the rest of the salt, then bring to a boil over high heat.
- Reduce heat to medium low, add additional seasonings, simmer for 20 minutes.
- Add the fish and clams (if using) and simmer for 10 minutes. Taste and adjust seasonings if necessary.
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Bob Benenson
Bob Benenson is publisher/writer/photographer of Local Food Forum, a new newsletter that covers the broad sweep of the Chicago region’s food community. He is a longtime advocate for a better, healthier, more sustainable food system and is an avid home cook who gets most of his delicious ingredients from local farmers.