When it comes to this time of year, especially when it’s cold and rainy, some nice hot soup feels really good. One of the things I like to do during rockfish season is bring home a few reds whole (gut & gilled), so I can boil down the carcasses to make fish stock. I freeze that stock in a square container and then have soup fixings when I want it.
I got this recipe last year from my buddy Jaysen Park. He said he had a version at a Thai restaurant and said, “I bet that’d be really good with a nice red.” You know what? He was right. If you don’t have some stock stored away, you can use chicken stock. If you get to Colonet this month or next though, take home some G&G fish. I like to get some peel on shrimp and add them to the stock to deepen the flavor that much more. Enjoy!
- 2 Fish heads & carcass
- 1 Stalk of lemongrass
- 1 inch of sliced ginger
- 1 cup of white wine
- 8 cups of water
- 1 Brown onion quartered
- 2 Stalks celery
- 2 Bay leaves
- 2 Carrots
- 4 Sprigs of parsley
- 4 Sprigs thyme
- 2 Tbsp. of peppercorns
- Sea Salt to taste.
Directions for Stock
- In an 8-quart stockpot, combine ingredients and bring to boil.
- Skim off the foam and bring it to a simmer for 30 – 45 mins.
- Strain off the solids and discard leaving just the stock.
Thai Coconut Fish Soup with Vermillion Rockfish
- 2 -3 Tbsp. butter
- 1 Tbsp. grated ginger
- 2 Tsp. red curry paste
- 1 Tbsp. minced garlic
- 1 cup each: celery chopped, carrots chopped, onions chopped. (The Trinity)
- ½ Red or yellow bell pepper
- 2 Tsp. paprika or Sriracha sauce
- 6 cups of fish stock made fresh (a quick and dirty version is to use fish stock already made or use chicken stock)
- 2 Tbsp. brown sugar
- 1 can of coconut milk
- 2 Fillets of rockfish cubed (1-inch cubes)
- 2 Fillets of rockfish sliced (3-inch chucks)
- Juice 2 limes.
- Cilantro, lime wedges, salt, and pepper to taste
- 1 cup shitake mushrooms or button mushrooms
- 1 cup of diced tomatoes.
- 2 – 3 Medium potatoes
- Fish sauce to taste
- In an 8-quart stockpot, add butter, garlic, and ginger.
- Add onions, carrots, celery, bell peppers, and potatoes.
- Stir in red curry, paprika, brown sugar.
- Once the onions are translucent, pour the fish or chicken stock over the mixture, stirring continually.
- Simmer for 15 minutes. Stir in the coconut milk, tomatoes, and mushrooms
- Cook and stir until the mushrooms are soft, about 5 minutes.
- Add the fish and cook until no longer translucent about 5 minutes.
- Stir in the lime juice, season with salt and pepper.
- To serve, place a large piece of fish on top garnish with cilantro.