Fish & dill soup

Posted by spots (Singapore, Singapore) on 24 July 2007 in Food & Cuisine and Portfolio.

For an easy, healthy & delicious dinner, try this soup. It surprised Husband & me, since the ingredients are quite standard, save the dill. But it is the dill that adds a twist to the flavour. That, and the addition of tomato, which contributes a slight tang to the soup. Tonight's soup was served up with crusty baguette - the sort that comes frozen from Cold Storage (Delifrance brand). Yums.

Heat up 2 cups of chicken broth & 4 cups of water in a pot. (I use Swanson brand chicken broth, which is salted, so that's why it has to be mixed with water. If you're using unsalted chicken broth, just use 6 cups of broth instead.)

Cut up 2 to 3 large freshwater fish fillets into large bite-sized chunks. (I used the frozen sutchi fillets you can buy at Cold Storage or NTUC.) Add this to the broth when it boils. Lower fire and simmer for 5 minutes. While waiting, chop 3 tomatoes into chunks and then dump them in after the 5 minutes is done, together with 4 tb of freshly & roughly chopped dill. You may wish to add salt or pepper to taste. Simmer for a few more minutes - but not too long, as the fish will start breaking up & the sourness of the tomatoes, if left to soak too long, will make the soup too tangy.

Enjoy!
p.s. Kudos to Aminus3 team for creating a Food & Cuisine category!