Thursday, February 20, 2014

Watercress and Mahimahi soup

Greetings, friends! It's been a while.

Some time last year I tried making a watercress and leek soup. It was okay, but missing something when hot, even though it was quite tasty cold.

Tonight I decided to give it another go, but with some changes to deal with the fact that I didn't have a few ingredients for the original recipe and wanted to incorporate some protein. The results were much tastier, but still healthy. Rejoice! Then make soup.

Watercress and Mahimahi soup
serves four

8 tsp extra virgin olive oil
3 medium yellow onions, diced
1 medium russet potato, diced (peel if you prefer)
2.5-3 cups water, depending on desired thickness and 1 Maggi bouillon cube (or another bouillon to taste) or 2.5-3 cups chicken or vegetable stock
3 bunches watercress, largest stems removed from two and most stems removed from third
4 fillets Mahimahi, cut into bite-sized chunks
Juice from one lemon
Salt and freshly ground pepper to taste

Heat 4 tsp oil in a large dutch oven over medium heat. Add onions and cook until soft, stirring occasionally. Add potato, water, and bouillon. Bring to a boil, then reduce heat and simmer until potatoes are cooked.

Add the two bunches of watercress and cook just until it turns bright green. Remove from heat. Blend with a hand mixer or in batches in a blender until smooth. Taste and season with salt and pepper.

Return to low heat and add fish until just cooked. While fish is cooking, toss remaining bunch of watercress with lemon juice and oil.

Divide soup into four bowls. Top each with a quarter of the dressed lemongrass and serve with fresh bread.