Fish Soup Recipe – Eats Now

Name: Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless monkfish fillets; 1 pound raw mussels; 24 medium-size raw shrimp, about 3/4 pound; 1/4 cup olive oil; 1 tablespoon finely minced garlic; 1 1/2 cups finely chopped onions; 1 1/2 cups finely chopped green and white parts of leeks; ⅔ cup finely chopped celery; 1 teaspoon turmeric; 1 teaspoon loosely packed thread saffron; 1/4 teaspoon dried hot red pepper flakes; 2 cups canned imported tomatoes, crushed; 6 cups fish broth (see recipe); Salt to taste if desired; Freshly ground pepper to taste; 1/2 cup finely chopped parsley

Servings: persons

1 1/2 pounds skinless, boneless monkfish fillets
1 pound raw mussels
24 medium-size raw shrimp, about 3/4 pound
1/4 cup olive oil
1 tablespoon finely minced garlic
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green and white parts of leeks
⅔ cup finely chopped celery
1 teaspoon turmeric
1 teaspoon loosely packed thread saffron
1/4 teaspoon dried hot red pepper flakes
2 cups canned imported tomatoes, crushed
6 cups fish broth (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup finely chopped parsley

1
Cut the fillets lengthwise in half or quarters.
2
Cut each length into 1 1/2- inch pieces.
3
There should be about 3 1/2 cups.
4
Rinse the mussels well and pull off and discard any ''beards'' that protrude.
5
There should be 4 or more cups.
6
Shell and devein the shrimp.
7
There should be about 1 1/2 cups.
8
Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery.
9
Add turmeric, saffron and pepper flakes.
10
Cook, stirring, about 3 minutes.
11
Add the tomatoes and fish broth and cook 5 minutes.
12
Add the fish and mussels and cook 5 minutes.
13
Add the shrimp and cook about 2 minutes.
14
Add salt and pepper and stir in the parsley.
15
Serve.

833

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless monkfish fillets, 1 pound raw mussels, 24 medium-size raw shrimp, about 3/4 pound, 1/4 cup olive oil, and more.

Yes, Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Soup

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