Fish soup is one of my husband’s favorite dishes. He was sick for couple of days and was on crackers/congee diet. The first dish he wanted to have when he felt better was fish soup. The original recipe includes clams, mussels, shrimp and fish. This recipe is different in the sense that I only used fish as the main ingredient.
This recipe was adapted from the Italian soup, “Cioppino”. The soup base originally consists of fish stock but I used vegetable broth instead. It also includes diced tomatoes, fennel bulb, red pepper flakes, white wine and bay leaf. The mixture was then slowly simmered to blend all the flavors. Salmon or/ and halibut are added last. This soup is delicious and comforting, especially on a cold winter day 🙂
- 3 tablespoons olive oil
- 1 large fennel bulb thinly sliced or 1 large onion, chopped
- 2 shallots chopped
- 2 teaspoons salt
- 3 cloves garlic finely chopped
- ¾ teaspoon dried crushed red pepper flakes plus more to taste
- ¼ cup tomato paste
- 1 can (28-oz) diced tomatoes in juice
- 1 ½ cup dry white wine
- 5 cups fish stock or vegetable broth
- 1 bay leaf
- 1 ½ lbs . assorted firm-fleshed fish fillets such as halibut or salmon cut into 2-inch chunks
- Heat the oil in a very large pot over medium heat. Add fennel or onion, shallots and salt and sauté for 5 minutes.
- Add the garlic and pepper flakes and sauté for 2 minutes.
- Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock or vegetable broth and bay leaf. Cover and bring to a simmer.
- Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the fish. Simmer gently until the fish is just cooked through, around 3 minutes. Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.