This is one recipe that genuinely tastes incredible (and arguably better) the next day. A majority of the ingredients can be prepped in advance of cooking. And if you have a large family, they will be happy to eat this for days on end. You can augment and bolster the recipe when re-heating by adding some freshly-cooked or leftover rice into the soup. Just before service, add a squeeze of fresh lime, along with some finely-chopped cilantro, and some finely sliced scallions and/or chives. This will add some welcome freshness to the dish, although it is by no means required.
If you want to get a little weird, drop a beautiful fresh filet of gently poached, flaky white fish into this right before serving. Or just go ahead and gently poach your flaky white fish of choice directly in the warm 150-160F Degree soup before serving until the fish is cooked through. If you do this, it is important to not overcook the fish. But you also need to make sure it is completely submerged in the 150-160F liquid and cooked to your preference before eating. You may need slightly more broth to cook the fish in the hot soup.
Doing this extra step with the additional fish is not necessary. But it will make you re-think your ideas about surf & turf. And it will force you to re-evaluate your own perspective on poaching fish at home in your own homemade soup. This is truly an eye-opening recipe addition worth considering if you want to hone your cooking skills.