Fish Soup
Moira Hodgson
169 ratings with an average rating of 4 out of 5 stars
169
1 hour
Seafood Stew
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 1bulb fennel, chopped
- 1red pepper, sliced
- 1yellow pepper, sliced
- 3leeks, chopped
- 1clove garlic, minced
- 1teaspoon dried hot crushed red pepper
- 2cups canned Italian tomatoes
- 3cups fish stock or water
- ½cup dry vermouth or white wine
- Course salt and freshly ground pepper to taste
- 1pound halibut, cut into 1-inch pieces
- ½pound shrimp, peeled
- ½pound bay scallops
- Chopped parsley or chives to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
412 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 47 grams protein; 1792 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
- Step 2
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.
- Step 3
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.
Tip
- This is good accompanied by slices of toasted polenta. A stock can be made with the fish bones and shrimp shells and frozen for use later.
Private Notes
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Cooking Notes
Joanne
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.
Jillsie, Richmond, Va
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.
Sue
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!
Kristine W
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!
heike
Use leek instead of onions
Rick Levine
Added squid. Baby boy choy. Used star anise
Joanne
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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