Fish Soup

Warm up with this comforting fish soup, rich with the flavors of fennel, garlic, and tomatoes. It's easy to make and packed with savory goodness in every spoonful.

Course Soup

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 350kcal

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