Tomato-Based White Wine Fish Soup
By Ritamay
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).
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