Chef Rich Garcia's Trash Fish Minestrone Soup
This minestrone soup is Chef Rich Garcia's take on a classic comfort food. It uses "trash fish," the less marketable or more unusual types of seafood.
8 oz. dried Maine yellow-eyed beans, soaked overnight (any dried white bean will work)
8 oz. Maine lobster
8 oz. dogfish filets, boneless/skinless, cut into 1"x1" chunks
8 oz. Gulf of Maine pollock filets, boneless/skinless, cut into 1"x1" chunks
2 Tbs. olive oil
3 oz. slab bacon, cut into 1/4" pieces
2 stalks celery, diced
2 medium onions, diced
3 carrots, peeled and diced
2 quarts lobster stock (or substitute with high quality fish stock)
1/2 cup winter squash, diced (butternut, red kuri, or other)
1 white potato cut into 1/2” cubes
6 oz. kale, rough chopped
1/2 cup shredded Savoy cabbage
Sea salt, freshly ground black pepper, and sugar (To taste)
15 oz. canned plum tomatoes drained and chopped
Parmigiano-Reggiano cheese, freshly grated
Cook the soaked beans in water until they are just tender. Set aside.
Cook the Maine lobster and cut the meat into bite-sized pieces. Set aside.
Using a large, heavy soup pot, fry the bacon in the olive oil. Add the chopped celery, onion, and carrots, stirring and cooking until the vegetables start to soften. Pour in 1-1/2 quarts of lobster stock and bring the mixture to a boil.
Add the dogfish and pollock. Then add squash, potato, kale, and cabbage. Season to taste with sea salt, fresh pepper, and sugar.
Reduce heat and simmer the mixture for about 45 minutes, adding plum tomatoes about halfway through the cooking time.
When ready to serve, bring the soup to just under a boil and stir in the beans, lobster, and remainder of lobster stock. Transfer to soup bowls and sprinkle 1 tablespoon of fresh Parmesan cheese on top.
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