Winter Chilean Seabass Soup By Avra Madison Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat.
• STEP 2.Add the onions, carrots, and celery to the pot and cook until softened.
• STEP 3.Add the garlic, thyme, and bay leaves to the pot and cook for another minute.
• STEP 4.Pour in the chicken broth and bring to a boil.
• STEP 5.Reduce the heat to low and add the seabass fillets to the pot.
• STEP 6.Simmer for 10-15 minutes, or until the seabass is cooked through and flakes easily with a fork.
• STEP 7.Remove the seabass fillets from the pot and set aside.
• STEP 8.Using an immersion blender or regular blender, puree the soup until smooth.
• STEP 9.Return the soup to the pot and season with salt and pepper to taste.
• STEP 10.Flake the seabass fillets into bite-sized pieces and add them back to the pot.
• STEP 11.Simmer for another 5 minutes to heat through.
• STEP 12.Serve the Winter Chilean Seabass Soup hot with crusty bread.

Cooking Tips

• You can substitute other white fish fillets for the Chilean seabass if desired.
• Garnish the soup with fresh herbs, such as parsley or dill, before serving.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup before serving and adjust the seasoning if needed.