Fish Soup
Moira Hodgson
172 ratings with an average rating of 4 out of 5 stars
172
1 hour
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In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
Add the crushed red pepper, tomatoes, stock or water and vermouth. Season to taste with salt and pepper and simmer gently, covered for 10 minutes. Uncover and simmer for 10 more minutes. The sauce should be fairly thick.
Add the halibut, shrimp and scallops and cook for two minutes. Be careful not to overcook. Garnish with parsley or chives and serve in hot soup bowls.
I made this tonight and it was wonderful alongside some fresh crusty bread. It was easy to pull together, though I had no halibut, so I subbed in lobster meat (and used the shells, plus the prawn shells and some vegetables, to make a beautiful broth). If you prepped the ingredients the night before, it would be an easy and amazing 30 minute dinner. At under 400 calories for a huge 2-cup serving, it is filling and delicious. Definitely recommend.
Because I like to make a portion for now and freeze a portion for later, I doubled the seafood broth (from shrimp shells only), added a thread of saffron, caramelized the onions. Followed all other ingredients, using a seafood combo of scallops, shrimp, and sea bass (no halibut available). This may be my most favorite soup... EVER. Just HEAVENLY.
Tried this recipe tonight. Took about 45 minutes from beginning to playing ( next time I will do the prep the day before and there will be a next time. I used mahi mahi, bay scallops and mussels. Served with a side of garlic bread. Absolutely delicious!
This is a perfect recipe for entertaining since the base will hold indefinitely and the seafood can be added at the last minute. You can dress it down for a weeknight family dinner or dress it up with things like scallops and lobster for a dinner party. It is delicious!
Use leek instead of onions
Added squid. Baby boy choy. Used star anise
I made this tonight and it was wonderful alongside some fresh crusty bread. It was easy to pull together, though I had no halibut, so I subbed in lobster meat (and used the shells, plus the prawn shells and some vegetables, to make a beautiful broth). If you prepped the ingredients the night before, it would be an easy and amazing 30 minute dinner. At under 400 calories for a huge 2-cup serving, it is filling and delicious. Definitely recommend.
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