This is one of the easiest soups to make and really goes well with a lot of things. 1. Make the bacon in the stock pot. Remove and set aside. Pour off the excess fat but don’t scrape the bottom out. 2. Rough dice the onions and add to the pot and stir to coat with the remaining fat. Saute until the onions become pale and start to caramelize 3. Add the water and chicken stock and bring to a boil. Peel the potatoes and dice into 1 inch pieces. (The smaller the pieces the faster they cook.) 4. After 10-15 minutes (set aside a few firm pieces of potato for plating) blend the soup to a velvety texture and then salt and pepper to taste. I use an immersion blender but a food processor or regular blender would also work. That’s it! The grouper was seasoned with chili flake, garlic and sweet paprika. It was grilled on a stove-top cast iron pan. The Spinach was sauteed with olive oil and garlic. Leave a few pieces of potato aside before you blend to create a platform under the fish so it sits above the soup and stays crispy. Nest the spinach on top and garnish with the bacon.
Fish and Potato Onion Soup
Recent Posts
