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Fish Soup
Course
Soup
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
servings
Calories
216
kcal
Author
Liza Agbanlog
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
This recipe was adapted from Giada De Laurentiis
Nutrition
Serving:
1
g
|
Calories:
216
kcal
|
Carbohydrates:
15
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
2
mg
|
Sodium:
1490
mg
|
Fiber:
4
g
|
Sugar:
8
g