Fish Soup
442kcal
Ingredients
- 1.5 pounds white fish (such as cod, halibut, red snapper, or sea bass), cut into 2-inch pieces
- 15 pieces of medium-size shrimp
- 6 tablespoons olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 1 tablespoon minced garlic
- ½ cup lightly packed chopped parsley
- ½ cup dry white wine
- 14 oz crushed tomatoes (unsalted and unseasoned)
- 2 cups water
- 8 oz clam juice *or homemade seafood stock, see notes below*
- ½ teaspoon dried thyme
- 1 teaspoon salt (add more according to your liking)
- (optional) ¼ teaspoon crumbled saffron threads (soaked in a small amount of hot water for 5 minutes)
Method
- In a large pot, heat the oil over moderate heat. Saute the onion, celery, and carrots for about 8 minutes.
- Add the garlic, and keep stirring for about 1 minute.
- Add the parsley, and keep stirring for about 2 minutes.
- Add the white wine into the pot; cook until it almost evaporates.
- Stir in clam juice, water, crushed tomatoes, saffron, and thyme. Bring to a boil. Reduce the heat and simmer, uncovered for 10 minutes or until the soup reaches your desired consistency and taste. Adjust seasoning if needed.
- Add fish, then shrimp, and cook for about 3 minutes or until fully cooked.
- Remove from the heat. Serve with hot sauce and enjoy!
Nutrition
Calories442kcalCarbohydrates20gProtein38gFat25gSaturated Fat4gCholesterol94mgSodium1069mgPotassium1039mgFiber4gSugar9gVitamin A3659IUVitamin C27mgCalcium98mgIron3mg
Notes
An optional step to make your own seafood stock from shrimp shells instead of using clam juice.
Put rinsed shrimp shells and water in a small pot; bring it to a boil. Reduce the heat and simmer, covered for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells. Use this shrimp stock as a replacement for clam juice.