With a chock-full of bright vegetables, bacon, fish and beans, this homemade soup has all the right stuff.
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Why it Works: Flavorful Fish
The culinary world is full of references to using fish in small amounts as a flavor enhancer. In Asia, as well as in ancient Greece and Rome, small fish are steeped in salt water to make a sauce (nam pla in Thailand, nuoc mam in Vietnam and garum in ancient Rome) used in hundreds of dishes. In the Mediterranean, anchovies are the fish of choice. To most Americans, anchovies are the overly fishy and salty pieces sometimes found on a pizza. However, these do not adequately represent the flavor of true anchovies. High-quality anchovies should smell like the sea, not like rotten fish. To experience the best, buy anchovies packed in salt. Rinse them well under water and, if you like, insert your thumb through the center to remove their small bone. Chopped finely, they add a great depth of flavor to many dishes.
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