Mediterranean Fish Soup |
Tips: Traditionally, the toasted bread is placed
at the bottom of the bowl and the soup
spooned over the top. For convenience,
use prepared, cooked shellfish mixture,
instead of fresh fish. Simply add to the
soup with the tomatoes in step 3.
|
Yield:4
|
INGREDIENTS: |
| 1 tbsp |
olive oil |
|
| 1 |
large onion, chopped |
|
| 2 |
garlic cloves, finely chopped |
|
| 1 3/4 cups |
fresh fish stock |
|
| 2/3 cup |
dry white wine |
|
| 1 |
bay leaf |
|
| 1 |
sprig each fresh thyme, rosemary, and oregano |
|
| 1 lb |
firm white fish fillets (such as cod, monkfish or halibut), skinned and cut into 1in cubes |
|
| 1 lb |
fresh mussels, prepared |
|
| 14 oz can |
chopped tomatoes |
|
| 8 oz |
peeled shrimp, thawed if frozen |
|
|
salt and pepper |
|
|
sprig of thyme, to garnish |
|
|
lemon wedges, to serve |
|
| 4 slices |
toasted French bread, rubbed with cut garlic clove, to serve |
|
|
| DIRECTIONS: |
- Heat the oil in a pan and gently saute the onion and garlic for 2-3 minutes, until softened.
- Pour in the stock and wine and bring to a boil. Tie the bay leaf and herbs together with clean string and add to the saucepan, together with the fish and mussels. Stir well, cover, and simmer for 5 minutes.
- Stir in the tomatoes and shrimp and continue to cook for a further 3-4 minutes, until piping hot and the fish is cooked through.
- Discard the herbs and any mussels that have not opened. Season to taste, then ladle into warm bowls. Garnish with fresh thyme and serve with lemon wedges and toasted bread.
|
www.CookingWithRenaLee.com |
|
Print
|
Close
|
|
