Soupa De Striper for the Wife
Warm, comforting, and brimming with Mediterranean flair, "Soupa De Striper for the Wife" is the ultimate way to showcase tender striped bass in a hearty, flavor-packed soup. This recipe combines fresh, succulent fish with aromatic vegetables like garlic, onion, and celery, simmered in a rich base of fish stock and dry white wine. The addition of smoked paprika, oregano, and bay leaves infuses the broth with a deep, savory complexity, while chunks of potatoes and carrots make it irresistibly satisfying. Topped with fresh parsley and served with lemon wedges for a citrusy kick, this one-pot recipe is a perfect choice for a romantic dinner or a family meal. Simple to prepare in under an hour and brimming with wholesome ingredients, this striped bass soup delivers a restaurant-quality dish right to your table!
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Recipe Information
Ingredients
- 1 lb striped bass fillets
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium ripe tomatoes, chopped
- 2 medium potatoes, peeled and cubed
- 4 cups fish stock or vegetable broth
- 1 cup dry white wine
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 4 lemon wedges, for serving
Instructions
Rinse the striped bass fillets under cold water, pat them dry, and cut them into bite-sized pieces. Set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.
Add the chopped tomatoes and potatoes to the pot, stirring to combine.
Pour in the fish stock and white wine. Add the bay leaves, smoked paprika, dried oregano, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 20 minutes, or until the potatoes are tender.
Gently add the striped bass pieces to the pot. Simmer for an additional 7-10 minutes until the fish is cooked through and flakes easily with a fork.
Remove the bay leaves and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for a burst of brightness.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 35.2 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 506 mg | 39% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 5971 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
