This soup recipe is one of my go-to recipes whenever I have any fresh fish or shellfish available, or have some stored up in the freezer. It is easily adapted to ingredients you have available, and I have omitted the corn, celery, jalapeño, and tomatoes on occasion, or swapped in a different root vegetable if I don’t have potatoes at that moment. I love a strong-tasting fish, and find that this recipe is perfect for even the “fishiest” of day catch options like bluefish. I also include clams or mussels, pre-steamed with the liquor preserved and added in, when I have them. So, go wild (literally and figuratively) with your protein and veggie choices here, and as long as you keep the general liquid-to-solid ratios and flavor profiles the same you should end up with a delicious and savory soup that pairs perfectly with a rustic bread with herb butter. Recipe serves 4
Ingredients
- 4 ounces bacon, diced
- 4 tablespoons butter
- 5 garlic cloves, minced
- 2 medium celery ribs, diced
- 1 medium onion, chopped
- 1 jalapeño, minced
- 3 ears of corn with the kernels cut off(or about 1½ cups of corn kernels)
- 1 pound thin-skinned potatoes, chopped in ½-inch pieces
- 2 medium tomatoes, chopped in ¼-inch pieces
- 6 cups fish stock* (with shellfish liquor added in if using)
- 1½ cups heavy cream
- ¼ cup fresh basil, chopped, plus more for garnish
- 2 pounds fish or combination of fish and steamed and shucked shellfish like clams or mussels, cut into ½-inch pieces
- 4-6 northern bayberry leaves
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Preparation
*Note: To make homemade fish stock, simmer the bones and heads of a few fish with some fresh thyme, white wine, salt, pepper, and a few northern bayberry leaves for 30-45 minutes. Strain before using.
In a large enameled Dutch oven, cook bacon over medium-high heat until the fat renders out and the pieces begin to crisp. Lower the heat to medium, and add the butter and garlic. Cook until fragrant, making sure not to burn the garlic.
Add the celery, onion, and jalapeño and cook, stirring, until the onions soften.
Add the stock (and shellfish liquor, if using), corn, potatoes, half the fresh basil, and northern bayberry leaves. Cover the pot and bring the mixture to a boil. Uncover the pot and lower the heat to medium-low. Keep the mixture at a simmer until the potatoes have softened, 15-20 minutes.
Add the tomatoes, fish (and shellfish, if using), paprika, the other half of the basil, salt, and pepper. Keep the mixture at a simmer for 5 more minutes.
Turn off the heat and remove the northern bayberry leaves. Add the cream. Taste and season with salt and pepper to taste.
Serve warm, with a garnish of fresh basil sprinkled over each bowl, alongside a crusty bread.
