Quick & Easy Fish Soup

Tonight we had a surplus of black gill rockfish on our hands, along with some fish stock, veggies, and very little time. We threw together a soup pretty quickly that ended up being delicious!

Here's what was in it:

• 1/2 lb rockfish fillets
• 3 cups stock of your choice
• 2 tbsp citrus juice (orange, lemon, lime, etc)
• 1/4 cup white wine OR 1 tbsp sweet vinegar
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 cup frozen peas
• 1 cup frozen spinach
• 1 shallot OR 1/2 cup onion, diced
• Olive oil

Here's what we did:

In a saucepan on medium heat, sauté onion, carrot & celery in some olive oil for about 5 minutes. Add stock, wine/vinegar and citrus, bring to a boil on medium-high heat. Add peas & spinach, stirring to mix well and maintaining the boil. Add fish; cover and reduce heat to low. Simmer for 5-7 minutes, until fillets begin to form visible flakes. Serve immediately.