I know, you’re thinking that in March it’s already inappropriate to propose a recipe related to soups and the like. And you’re not wrong! But what would you think if I told you that this turmeric and cinnamon-scented sea bass soup can also be eaten warm? And if I told you that it can become an exceptional broth to cook your pasta the next day if you miraculously have some left over? A soup like this, made from a good fumet, or with the scraps of the sea bass itself, can only be appreciated in any season. If you add some special spices and a citrus note of Sicilian oranges, I assure you it can become the secret to sure success for all your fish dishes! My husband literally emptied the plate and had seconds, I won’t say more because I believe the image speaks for itself!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients:
- 3 Sea bass (already cleaned and filleted) (+ heads and bones for the broth)
- 2 cups Pumpkin
- 3 Carrots
- 2 Potatoes
- 1 Leeks
- 6 leaves Celery
- 1 Orange zest (untreated)
- 2/3 cup White wine
- 1 teaspoon Turmeric powder
- 1 1/2 teaspoon Cinnamon powder
- 4 Juniper berries
- 2 Cloves
- to taste Extra virgin olive oil
- to taste Salt
Preparation:
Start by cutting the carrots into rounds, the pumpkin into cubes, and the white part of the leek, keeping the green part as well (fig. 1).
Sauté them in a saucepan with 2 tablespoons of oil along with the celery leaves (fig. 2).
Add the sea bass bones and heads to prepare the broth and cook for 2′-3′ (fig. 3).
Deglaze with white wine, let it evaporate over high heat, then cover with 4 1/2 cups of hot water (fig. 4).
Add some orange zest, cloves, and juniper berries, then cook over low heat for about 30′ (fig. 5).
Halfway through cooking, also add the potatoes cut into pieces (fig. 6).
Turn off the heat, strain the broth, and put it back in the pot (fig. 7).
Divide each sea bass fillet into three equal parts (fig. 8).
Add the fillets to the broth, also add the cinnamon and turmeric powder, and continue cooking for another 5′ (fig. 9).
Divide the still hot soup into plates, garnishing with some chopped potatoes and pumpkin, some carrot rounds, the thinly sliced green part of the leek, and parsley leaves.
And voilà… your sea bass soup with turmeric and cinnamon is ready to enjoy!
Enjoy your meal from FeFè’s kitchen!
