Wulf's Kitchen: Smoky Red Pepper Fish Soup
The best part of making soup is that it can be anything you want it to be. This recipe is made entirely from pantry staples and the fish you can have in your freezer, ready when you are. This recipe uses the Whitefish Soup Pack. You could also start with cod, haddock or even halibut and cut it up yourself.
Fish stock is the classic base for a fish soup, but most of us don’t have it on hand. Don’t let that stop you! Vegetable broth brings lots of flavor. Chicken broth works too. You can always dilute it with a bit of water to soften the flavor, if you like.
RECIPE AND PHOTOS BY WULF'S TEAM MEMBER ALISHA LUMEA.
- 2-3 tablespoon olive oil, plus more to finish the dish
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cloves garlic, finely chopped
- 2 teaspoon smoked paprika
- 1 teaspoon Wulf’s Sumac & Cumin spice blend
- ½ cup white wine
- 1 red bell pepper, chopped into ½ inch pieces
- 2 medium potatoes, peeled and cut into ½ inch cubes
- 3 cups of broth (vegetable, fish stock, or chicken broth works too)
- 3 tablespoons red pepper spread (optional, Trader Joe’s makes a great one that’s easy to find)
- 1 pound whitefish soup pack, or 1 pound cod or haddock cut into 2-inch pieces
- Fresh parsley for garnish (optional)
Heat olive oil in a saucepan on medium-low and add the chopped onions and garlic. Cook until the onion is translucent and softened. Keep the heat low so the garlic doesn't burn.
Add the Sumac & Chili spice blend and stir to coat the onions and let the spices release their flavor in the oil. Add the smoked paprika, stir to coat the onions and them immediately add the white wine. Add the potatoes, red bell pepper, red pepper spread and broth, and let the whole thing simmer gently until the potatoes are tender.
Add the fish to the pot and mix it in gently so the pieces are submerged in the broth. Simmer for 3 to 4 minutes until the fish is cooked through. Keep an eye on it; this happens fast!
Ladle the soup into bowls and finish it with a generous drizzle of olive oil and a garnish of fresh parsley. Serve as is, or with some crusty bread on the side to get the last of the broth.