Fish Soup
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Nutrition
Yummy! Made it and was delish! Thanks for the recipe! 🙂
My pleasure Suzette! I am happy you like it 🙂
Just made this soup tonight… it’s absolutely wonderful! Perfect for a cold March day. 🙂 Thanks!
You’re welcome Alexandra! Glad you like it 🙂