Recipe: Basque Fish Soup
By Chef Volker Frick
Originating from Northern Spain, Chef Volker's interpretation of the traditional Basque Soup yields a light and very flavorful dish that can be served as both an appetizer and an entrée. This cooking experience relies heavily on the senses and on adding each of the fresh and simple ingredients at precisely the right moment. In just one pot, ingredients are cooked using a variety of different cooking methods: sautéing, sweating, braising and simmering all coming together to create a soup that warms the soul and stimulates your senses.
Ingredients:
- 2 tbsp. Butter
- 1 1/2 cups Onion, chopped
- 2 ea. Garlic Cloves
- 1 ea. Celery Core, chopped (yellow core and leaves only)
- 2 tbsp. Fresh Parsley, chopped
- 1/2 cup Dry White Wine (White Rioja, Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Canned Whole Tomatoes in Juice, drained and chopped
- 3 cups Chicken Stock
- 1 lb. Bass Fillet (or substitute another white fish)
- Tabasco Sauce, to taste
- Salt, to taste
Method of Preparation:
- Heat an 8 qt soup pot over high heat (preferably stainless steel or enameled cast iron with heavy bottom)
- Add butter; heating until melted and hot
- Add onion, mix well. Sauté onions, stirring frequently until translucent
- Add garlic; mix well until the garlic is cooked, about 10-15 seconds
- Add celery core and parsley to the onion mixture, reduce the temperature to low
- Cover pot with tight fitting lid and let the ingredients sweat for about 3 minutes, stirring occasionally
- Remove lid and add white wine to pot. Let wine reduce to syrup like consistency
- Add tomatoes to mixture. Heat to simmer and cook for about 3 minutes
- Add chicken stock and simmer for about 5 minutes
- Add fish and simmer gently for about 5 minutes or until fish is cooked, occasionally stirring gently
- Add Tabasco and salt to taste
- Remove from heat, serve and enjoy!
Serving Suggestions:
Create an entrée by adding fresh mussels, shrimp and scallops over rice. Serve with crusty French bread, Ciabatta bread or toasted, unflavored croutons.
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About Executive Chef Volker Frick
Born and raised in Austria, Volker Frick was first introduced to traditional cooking during his childhood, when he would often watch and help his mother prepare homemade meals for the family with ingredients raised and prepared at home. His culinary career began with a cooking apprenticeship and took him from European hotels and restaurants to New England, where he opened his own restaurant, "Frick's." Volker's culinary skill and artistry was instrumental in helping Kettle Cuisine expand its portfolio of great tasting, innovative soups to more than 50 varieties. To this day, Chef Volker is viewed as the architect and enforcer of Kettle Cuisine's uncompromised culinary discipline.
About Lorna Shafir
Lorna Shafir, Kettle Cuisine's very own Gluten Free Soup Mom, is actively involved in the Celiac disease community with numerous education, advocacy, and support groups, and she is often Kettle Cuisine's representative at gluten free events. In 1989, Lorna's then-infant daughter Kate began inexplicably losing weight. After being sick for several months and losing nearly 20% of her body weight, Kate was eventually diagnosed with Celiac Disease, which at the time was a little known condition. With no Internet, no gluten free labeling or cookbooks, and very little support outside her family, Lorna had few resources she could look to for help. Given Lorna's years of experience finding and cooking foods that were safe for Kate to eat, it was no surprise that she enthusiastically embraced the idea of developing and introducing the first ever full line of gluten free soups.
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