Captain’s Fish Soup

Are you in the mood for a great seafood dish? This Captain’s Fish Soup is just the thing to satisfy that seafood urge in delicious style!



Extra-virgin olive oil for drizzling

6 cups water

2 bay leaves

1 teaspoon dried oregano

1 teaspoon pepper

1 ancho chili

1 large onion, quartered

1 large carrot, peeled and cut into chunks

2 14.5 ounce cans chopped tomatoes


1. Combine the above ingredients in a large pot over medium-low heat and bring it to a boil. Cook it until the carrots are very soft (around 30-40 minutes).

Strain the stock, pressing the vegetables firmly to extract all the juices, then return the strained stock to the pot.


2 pounds fish fillets: cod, halibut, snapper, catfish


2. Add the fish to the pot and simmer it slowly until the flesh flakes easily (2-3 minutes). Remove the fish and set it aside in a bowl. Drizzle the fish with a tablespoon or so of olive oil to keep it from drying out.


1 large potato, peeled and cut into bite-sized cubes


3. Add the potato to the broth and cover it with a lid. Cook the potato over medium heat for 10-15 minutes (or until tender), then remove the potato with a slotted spoon. Drizzle the potato with a tablespoon of extra-virgin olive oil and set aside.


1/2 cup long-grain rice that has been soaked over night in 1 cup of water


4. Add the rice to the stock, cover the pot and let it simmer for another 30 minutes to disintegrate rice and give stock a gelatinous consistency.


2 large eggs, beaten and blended with lemon juice below

2 lemons, the juice from


5. When you’re ready to serve the soup, add the fish and potatoes to the stock and return it to a very slow simmer.

6. Put the egg and lemon juice mixture into a large bowl and slowly beat in 1 ladle full of hot stock. Then slowly add the egg mixture to the soup until it is thickened.


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