I made this kale fish soup just before Shabbos, and even while some good stuff was going into the pot, I was still debating what direction I should take it in. My original idea was, make my usual Moroccan Fish Soup, and make a side dish to go with dinner, out of some goodies I had on had: Kale, shitaki, celery root, zucchini, miso. I was determined to stay clear of the too-traveled fish/tomato path, and go with no tomato product. Being in a perennial tinkering mood, I thought to myself, could I turn these two distinct dishes into a hybrid. As always since I only use natural unprocessed foods, I was confident it was a calculated risk, as everything made with good real food will turn into a good real dish no matter what. What could possibly happen? Not as good as my original fish soup? Possibly embarrassing myself with my guests? Thank Gd this would never happen, as they know full well I cook from the heart, and even when it is at first sight unfamiliar, the sum total of good stuff is, guaranteed, GOOD STUFF!
Not only did I get a fabulous dish, but I have already made this fish soup recipe quite elastic, to accommodate both vegetarian and meat variations all equally delicious. All three soups are low carb even while being so hearty, so go ahead and enjoy seconds! As always, all my soups are made with water, so no need to premeditate any step before hunkering down to its preparation. Please do not recoil at the anchovies, and don’t skip them, even if you think you hate them, they will disperse in the soup and leave nothing of their controversial heritage, only a rich and deep layer of flavor.
If you intend to serve this fish on Friday night, as I did, add the fish at the very last minute before placing the pot on a blech, it cooks practically on contact.
- 1/3 olive oil
- 2 large onions, cut in eights
- 6 large cloves garlic
- 6 ribs celery, peeled
- 1 large bunch flat parsley
- 1 large bunch cilantro, tough stems cut off
- 1 large head celery knob, cut in 1/2 inch dice
- 4 medium zucchini, cut in 1/2 inch dice
- 1 bunch kale, stems and leaves, slcied thin
- 1 pound shitaki, caps only, sliced thin
- 1 tablespoon turmeric
- 2-3 tablespoons curry powder
- 3-4 tablespoons canned anchovies (they will dissolve in the soup), rinsed, or anchovy paste straight from a tube or jar. No salt added anywhere
- 3 quarts (12 cups) water
- 1 3-pound side boneless skinless salmon, cut in one inch dice
Heat the oil in a heavy wide bottom pot. In a food processor, coarsely grind the first set of ingredients, and add to the hot oil. Saute until the mixture is translucent. Add all remaining ingredient except the salmon, and bring to a boil. Reduce the heat to medium, and cook covered about 1 hour. Stir in the fish and cook just another five minutes. Adjust consistency and seasonings before serving.
- Vegetarian: Above recipe. Omit the fish and anchovies. Add 2 cups sake when you add all the ingredients, then stir in 3/4 cup white miso paste toward the end (again, no added salt anywhere). Leave the soup light and brothy and do not be tempted to add a bean or grain.
- Meat: Above Recipe. Omit the fish and anchovies. When you add all the ingredients, add a large sprig rosemary, 6 bay leaves (fish them out all the way at the end), and 1 pound natural smoked turkey breast, diced small (again, no added salt anywhere).