Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Recipes

Big Daddy’s (Kosher) Fish Soup

Ingredients:

2 lbs. fish heads, bones and trimmings

3 cups water

1 cup dry white wine

2/3 cups sliced onions

2 celery tops with sleeves

3 sprigs of parsley

1 bay leaf

1/4 teaspoon dried thyme

1/2 cup olive oil

2 lbs., each of 3 kinds of fish fillets, such as flounder, red snapper, redfish, trout, mackerel, cut into 2-inch pieces

1 cup coarsely chopped fresh tomato pulp (about 1 lb. tomatoes, peeled, seeded and gently squeezed)

1 tbsp finely chopped fresh parsely

1 tsp finely chopped garlic

1/2 tsp dried oregano, crumbled

1/8 tsp powdered saffron, or crumbled saffron threads

1 tsp salt

freshly ground black pepper

2 tbsp finely chopped fresh parsely

1 tbsp freshly grated lemon peel

In 6-quart soup pot, combine fish heads, bones and trimmings with water and wine. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the onions, celery tops, parsley sprigs, bay leaf and thyme and return stock to a boil. Reduce the heat and simmer uncovered for 20 minutes. Strain the stock through a fine sieve into a deep bowl or saucepan, pressing down hard with a spoon on the fish trimmings and vegetables to extract their juices before discarding them.

Heat the olive oil in a heavy 4-5 quart pot until a light haze forms over it. Brown the fish in the oil over moderately high heat for only 2 or 3 minutes on each side. With a bulb baster, remove all but 2 or 3 tablespoons of oil. Stir the saffron into the strained fish stock and add to it the tomatoes, 1 tbsp of chopped parsley, the garlic, the oregano, the salt, and a few grindings of pepper. Bring the soup to a simmer, stirring gently; then reduce heat, cover, and cook for 5 to 8 minutes or until the fish is firm to the touch and flakes easily when pierced with a fork. Do not overcook. Taste and season with more salt and pepper, if desired. Sprinkle with the remaining chopped parsley and grated lemon peel. Serves six to eight.

Reprinted from the Kosher Cajun Cookbook by Mildred Covert and Sylvia Gerson, available on Amazon.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

—  Rachel Fishman Feddersen, Publisher and CEO

With your support, we’ll be ready for whatever 2025 brings.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at editorial@forward.com, subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.

Exit mobile version