Fall Colours In Trout Soup

We just bought some beautiful looking trout and this recipe came to mind.

 

  • 1/2 baguette
  • 2 tbsp. good olive oil
  • 1/3 cup Romano cheese, grated
  • pinch of cayenne pepper
  • pinch of sea altĀ  and freshly ground pepper
  • 1 medium onion, cut into a small dice
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 8 cups vegetable stock
  • 2 large sweet potatoes, peeled and cut in a medium dice
  • 4 medium carrots, peeled and sliced
  • 8 oz. fresh trout, skinned and boned
  • 1 tbsp. mixed fresh herbs, chopped fine
  • 1/4 cup sliced black olives
  • 1 cup grated mozzarella cheese

Tear the baguette into bite-size pieces. In a large bowl, combine the first amount of olive oil, romano cheese and cayenne. Add the bread and toss to coat. In a saucepan, toast the bread over medium heat turning often, until a golden brown. Remove from heat and place on a baking sheet in a single layer to cool.

In a straight sided pan, cook the onion in the second portion of olive oil until golden or about 7-8 minutes. Add the garlic and saute for 1 minute more. Add the vegetble stock, potatoes and carrots. Simmer over medium-low heat until the potatoes are cooked through but still holding shape (about 12 minutes).

Add the trout to the pan and cook for 5 minutes until the fish is opaque and will flake easily. Stir in the olives and herbs, breaking the fish into bite size pieces as you do so.

Serve immediately with the croutons and cheese.

This only needs that ‘missing’ glass of chilled white wine like a Mistura Branca from Quinto Ferreira Wineries. Yummmmmm…..

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