Menu Enter a recipe name, ingredient, keyword...

Tomato-Based White Wine Fish Soup

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 1 1/2 T. olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 5 T. 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-oz. bottles clam juice
  • 1/2 lb. peeled and deveined shrimp, chopped
  • 1/2 lb. sea scallops
  • 1/2 lb. skinless halibut fillets, cut into 1-in. pieces
  • 1 1/2 t. chopped fresh tarragon
  • 1/2 t. chopped fresh thyme
  • 1/2 t. freshly ground black pepper
  • Thyme sprigs (optional)

Details

Preparation

Step 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. Yield: 6 servings (serving size: 1 cup).

You'll also love

Review this recipe

Tomato Pie Dip Pork Loin with Tomatoes and Mushrooms