Fish Soup With Swiss Chard
- 3 pounds fish bones see * Note
- 1 small onion quartered
- 1 small celery stalk with leaves
- 3 garlic cloves
- 1 bay leaf
- 4 peppercorns
- Cold water as needed
- 1 quart low-sodium chicken broth
- 4 tomatoes peeled, seeded, and diced
- 8 ounces sliced mushrooms
- 1 tablespoon paprika
- 1 bunch Swiss chard
- 1 pound swordfish filet cut 1 1/2" pieces
- 1 pound halibut cut 1 1/2" pieces
- Salt to taste
- Chopped Thai basil for serving
* Note: It's essential to use the freshest bones for the stock. You may have to ask for them specially at your local fish market. Use the freshest fish, as well. Really fresh fish will not have a fishy odor, and the flesh will be firm and spring back when touched. For the best flavor, use fish the same day you buy it.
Combine the fish bones, onion, celery, garlic, bay leaf and peppercorns in a large stockpot. Add enough cold water to cover. Bring to a boil. Skim off the foam. Reduce the heat and just barely simmer for 45 minutes. Strain and discard the solids. The stock should measure about 2 quarts.
Combine the stock, chicken broth, tomatoes, mushrooms and paprika in a saucepot. Bring to a simmer. Cook 10 minutes.
Remove the tough ribs from the chard. Cut each chard leaf into large dice. Add the chard to the soup and simmer 10 minutes. Add the swordfish and halibut and gently simmer about 5 minutes. Add salt to taste and garnish with the basil. Serve with French bread.
This recipe yields 6 servings.
Each serving: 247 calories; 298 mg sodium; 66 mg cholesterol; 7 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 38 grams protein; 1.81 grams fiber.
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