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Thursday – Fish Soup

January 8, 2015

I had frozen the bones, skin, head and trimming of grilled sea bass from a holiday dinner. The spare parts make great soup. Boiled and simmered with onion, celery, carrots, and jalapeno and lemon. If we weren’t “dry” this month, I would have added some white wine.  I did add fresh salmon cut in fat wedges and finished with fresh greens from some bok choy in the fridge.

The soup lasted for two nights.  On the second night I added mushroom slices, a scallion, more fresh greens and a dash of chile paste.

Super inexpensive. All in one pot. Dinner for two for two nights. So simple.

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