Tomato-Based White Wine Fish Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This fish soup features a tomato-and-white-wine base, chopped vegetables, shrimp, scallops, and halibut. Serve with dry crusty bread for a complete meal. Ingredients:
1 1/2 tablespoons olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
5 tablespoons tomato paste |
1 cup chopped fennel bulb |
1 cup thinly sliced carrot |
1 cup chopped red bell pepper |
1 cup dry white wine |
2 (8-ounce) bottles clam juice |
1/2 pound peeled and deveined shrimp, chopped |
1/2 pound sea scallops |
1/2 pound skinless halibut fillets, cut into 1-inch pieces |
1 1/2 teaspoons chopped fresh tarragon |
1/2 teaspoon chopped fresh thyme |
1/2 teaspoon freshly ground black pepper |
thyme sprigs (optional) |
Directions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel and next 4 ingredients (through clam juice); bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.
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