Fish Soup

Course Soup

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 216kcal

Author Liza Agbanlog

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.
Enjoy!

This recipe was adapted from Giada De Laurentiis