Basque Fish Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Basque Fish Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Basque Fish Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 lg. onion, chopped (1 c.)
• 1/2 c. chopped celery with leaves
• 1 lg. clove garlic, crushed
• 2 tbsp. butter or margarine
• 2 cans (16 oz. each) tomatoes cut up
• 1/2 c. dry white wine
• 1/2 c. minced parsley
• 1 tsp. salt
• 1/4 tsp. each pepper and thyme
• 1 pkg. (lb.) frozen fish fillets,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

thawed or part and cut 1 inch chunks

Step 2: Technique & Execution

In large saucepan saute' onion, celery, and garlic in butter until tender

Step 3: Technique & Execution

Stir in tomatoes, wine, parsley, salt, pepper and thyme

Step 4: Technique & Execution

Cover and simmer 30 minutes

Step 5: Technique & Execution

At this point, refrigerate or freeze, if desired

Step 6: Technique & Execution

Or add fish and simmer 7 to 10 minutes or until fish is opaque and flakes easily with fork