On today's Daily Nugget Drew Thomas Hendricks reflects upon what it takes to make a great fish soup.

  1. Use a neutral-tasting firm fish like Alaska Cod
  2. Sautée the onions with one strip of bacon cut into 1-inch pieces. Subtlety is the key here. Resist the temptation to use more than one strip.
  3. Remove the skin from the tomato before dicing.
  4. Use a wine that is high in acid like a Bordeaux Blanc. Stay away from the oak.
  5. Use quality shellfish stock. I use a paella stock.
  6. Add the fish in the last 5 minutes cover the pot, simmer, and do not stir.

This is the stock that I use. (Image links to Amazon.  non-affiliate)

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