Delicious and homemade fish soup with striped bass, red bell pepper and potatoes.
Fish soup isn’t something I make on a regular basis. But because my really excellent fishing adventure just after Labor Day gifted me with about 5 lbs. of gorgeous striped bass (vacuum sealed and in the freezer), and because Significant Eater (for some reason?) decided that she wanted fish soup, out came the 4 quart saucepan the other night.
Oh yeah, I’ve made different variations of fish soup in the past. Once, I made an outstanding Cioppino, even making a fish/crab stock for the base; the house smelled like fish for about a week after that. I’ve made clam chowder – both cream and tomato based. I’ve even made Bouillabaisse, and boy is that ever a lot of work…just spelling it is a pain in the ass.
Anyway, this fish soup was gonna be easy – I only wanted to use stuff I had in the pantry and or fridge.Print
Mitch Weinstein is an avid seeker of good food, culinary school grad and writer of the blog Tasty Travails. When not cooking at home, he is on the hunt for that next delicious restaurant meal, great market or maybe even a cocktail. He regularly contributes to the food and drink forums on mouthfulsfood.com, eGullet.org, Chowhound.com and others.