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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:
  1. Heat the oil in a pan and gently saute the onion and garlic for 2-3 minutes, until softened.

  2. 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.

  3. 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.

  4. 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.

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