Holiday Fish Soup | Everyday Dorie

This holiday fish soup is inspired by the recipe in Everyday Dorie. Like Dorie, I’ve also turned toward Asia, although with a different twist. The fish and vegetables are similar to those in her recipe, consisting of mussels, shrimp, white fish fillet, scallions, mushrooms, red onion, and baby spinach. Specifically, I use New Zealand green-shell mussels and Australian barramundi I have in the freezer.

There are a dozen of ingredients in Dorie’s broth; some of them are difficult to find. For example, yuzu kosho and lemongrass at this time of the year? (I really want to avoid the long lines in the store.) To get the clear broth, straining is necessary. Why not simplify the ingredient list as well as shortening the cooking process around this holiday season?

Lately, I have been leaning in the Japanese miso paste and dashi to make broth. It never fails to add umami, depth of flavor and complexity. I bring water to a boil, add spoonfuls of miso paste and dashi. Season to taste and then proceed to cook the various seafood and vegetables in the broth. In the end, it takes less time to make the fish soup than getting all the ingredients mis en place and ready to go. It’s that quick!

Other than the fact that seafood are getting quite expensive, I’m always partial toward a fish soup or a bouillabaisse. It’s flavorful and festive looking with the taste of the sea. My family is unanimous that we love this instant yet elegant fish soup. In many countries where seafood is abundant, eating fish on Christmas is a beloved tradition that brings families together in celebration. We’ve a lot to be grateful for this holiday season. Joy to you all!