Fish and Vegetable Soup
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How to Make Soup With Grilled Vegetable and Fish Packet Leftovers
Cut the vegetables into bite-size pieces and place them in a medium saucepan. Add a cup of reserved cooking juices from the fish packet and enough liquid to match the amount of vegetables: If there are 2 cups of solids, there should be 2 cups of liquid. So add 1 cup of liquid, such as stock, clam juice or tomato juice. Bring to a boil over medium-high heat, then remove from the heat and add any leftover fish, broken into pieces.
If you combined 3 cups of vegetables, 1 cup of fish and 3 cups of liquid (including the reserved cooking juices), that would yield 4 servings.
To serve, top the soup with a spoonful of herb mix that has been thinned out with a little extra-virgin olive oil. A sprinkle of grated Parmesan cheese might not hurt, either.
-- David Hagedorn
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