Craving a bowl of pure comfort? Discover the magic of White Enchilada Soup!
This creamy, flavor-packed recipe, featuring your choice of chicken or turkey, is surprisingly simple to make and guaranteed to become a new family favorite.
Ingredients
For this recipe, you're gonna need a few key ingredients to make the fish taste awesome! You'll need two whole fish – about 1.6 pounds total – like snapper; make sure they're scaled and gutted.
Now, grab 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. These are essentials; trust me!
Next up, 2 tablespoons of extra virgin olive oil, it's gotta make the outside crisp! Trust me, don't skimp there.
For the stuffing, you'll need 1/2 cup each of fresh dill and parsley. Four finely sliced garlic cloves and one sliced lemon – about 8 slices – add zing!
And for the butter, 150 grams (that's 10 tablespoons) of diced unsalted butter is what you need. Stir in there two teaspoons minced garlic and one tablespoon chopped fresh dill. That's my favorite–so so so good!
Preparation Instructions
Before we get cooking, I like to preheat my oven to 220°C—that's around 430°F to my US folks, and if it's a fan-forced oven, set it to 200°C. Next, I grab my whole snapper, which I've scaled, gutted, and cleaned—because nobody wants unexpected surprises!
Now, trim those fins! I use scissors to snip off all the fins, but not the tail—leave some swish! Then, I cut three slashes on each side—down to the bone, like I'm giving the fish a spa treatment.
For the stuffing, I sprinkle salt and pepper inside the fish. I scatter minced garlic, parsley, dill, and lemon slices—it's like a party in there!
Tie the fish with kitchen string—three ties are enough to hold everything together. Season the skin with salt, pepper, and olive oil—don't forget those slashes.
Cooking Instructions
Once the oven is preheated and the fish is prepped, I bake it on a prepared tray for 20 minutes—or until the internal temperature hits 55°C/131°F which I check with a thermometer in the thickest part, away from the bone as I don't want to accidentally measure the temperature of the bone!
Don't have a thermometer? No biggie! I can tell you another way that's just as helpful: grab a small knife and gently check the flesh at one of your cut slits. If it flakes away from the spine without resistance, it's done!
Next, I remove it and let it rest for about 5 minutes. This allows the internal temperature to reach 58°C / 136.5F. That's like "medium" on the doneness scale – juicy, moist, and not raw at all. And I want *my* fish cooked!
Serving Suggestions
Now that we've got our perfectly baked fish, it's time for the fun part–serving! I like to think of it as presenting a masterpiece, a culinary mic drop!
First, gently transfer the fish to a serving platter! Don't worry if it's not absolutely perfect. A little rustic charm is part of the appeal. Flake the fish at the table and add the garlic dill butter spooning it over–yum. Similarly you can serve your fish on a platter to highlight its creamy texture.
I think a squeeze of fresh lemon juice really brightens the flavors, a little confetti of chopped cilantro. Think of it like adding that final touch of sparkle! Serve this with a super tasty salad–boom you're done.
We can even mix and match, adding different textures. Consider serving some rice with the fish! You might eat so much the buttons on your pants might just pop. You've been warned!
Short Recipe Version
White Enchilada Soup with Chicken or Turkey****
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or turkey broth
- 1 (15-ounce) can white beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked chicken or turkey, shredded
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- Lime wedges, for serving
- Shredded cheese, for serving
- Tortilla chips, for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in broth, white beans, diced tomatoes and green chilies, cumin, chili powder, salt, and pepper. Bring to a simmer.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Stir in chicken or turkey and heat through.
- Remove from heat and stir in sour cream and cilantro.
- Serve hot, garnished with lime wedges, shredded cheese, and tortilla chips.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g