Italian Whitefish Toscana
3 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
64 oz vegetable stock
½ cup dry white wine
4 cups red potatoes, cut into 1-inch cubes
½ tsp fennel seed
½ tsp paprika
½ tsp salt
1 tsp white pepper
¼ tsp of red pepper flakes (optional)
2 tbsp Italian seasoning
1 lb whitefish (such as grouper, basa, halibut), cut into bite-size pieces
4 cups frozen kale, crumbled
½ cup coconut milk (or heavy cream)
In a heavy-bottomed pot, heat the olive oil over medium heat. Add onion and garlic, cook until translucent, about 5–6 minutes. Stir in the flour to coat, then add stock, wine and potatoes. Adjust heat to low, simmer for 12–15 minutes. Add all dry seasonings, whitefish, kale and coconut milk. Stir to incorporate and simmer on low for an additional 5–10 minutes. Serve with crackers or crusty bread.
Inspired by a classic Tuscan zuppa, this is a simple, savory soup you can knock out in less than an hour—and easily adapted for GF, DF, vegetarians and meat-eaters alike. “A lot of our customers asked for a dairy-free soup,” says Allison Simmons. “So we came up with this—I like that it’s comforting but still light.” Want more fiber? Add white cannelloni beans. Low carb? Swap out the potatoes for chickpeas. Craving something more hearty? Add Italian sausage and heavy cream. Either way, soup’s on!
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