Tomato-Based White Wine Fish Soup

By á-25511

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)

Preparation

Step 1

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.