Fish Soup with Tomatoes and Red Pepper-Garlic Sauce Recipe

Name: Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 fennel bulb, coarsely chopped; 8 cups fish stock or bottled clam juice; 1 cup chopped fresh Italian parsley; 2 3-inch-long strips orange peel; 3 pounds ripe tomatoes, peeled, coarsely chopped; 1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds; 1 large red-skinned potato, quartered; 1 large pinch of saffron threads; 2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces; 1 red bell pepper; 6 tablespoons extra-virgin olive oil; 3 garlic cloves; 1 French-bread baguette, cut into 1/4-inch-thick rounds

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock or bottled clam juice
1 cup chopped fresh Italian parsley
2 3-inch-long strips orange peel
3 pounds ripe tomatoes, peeled, coarsely chopped
1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
1 large red-skinned potato, quartered
1 large pinch of saffron threads
2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces
1 red bell pepper
6 tablespoons extra-virgin olive oil
3 garlic cloves
1 French-bread baguette, cut into 1/4-inch-thick rounds

1
Heat oil in large pot over medium heat.
2
Add onion and fennel.
3
Saute until onion is translucent, 8 minutes.
4
Add stock, parsley and peel.
5
Bring to boil.
6
Reduce heat; cover and simmer until fennel is tender, about 5 minutes.
7
Add tomatoes, sliced potatoes, quartered potato and saffron.
8
Cover partially; simmer until potatoes are tender, about 12 minutes.
9
Remove from heat.
10
Remove quartered potato from soup.
11
Cool slightly.
12
Peel potato; transfer to processor.
13
Char bell pepper over gas flame or in broiler until blackened on all sides.
14
Enclose pepper in paper bag 10 minutes.
15
Peel and seed pepper.
16
Cool.
17
Transfer bell pepper to processor with potato.
18
Add 2 tablespoons oil and garlic.
19
Process until smooth.
20
With machine running, gradually blend in 4 tablespoons oil.
21
Season with salt.
22
Preheat broiler.
23
Arrange bread rounds on baking sheet.
24
Broil until crisp, about 2 minutes.
25
(Can be made 1 day ahead.
26
Cover soup and rouille separately; chill.
27
Cool toasts, then store airtight at room temperature.
28
Bring soup to simmer before continuing.)
29
Add fish to soup.
30
Simmer until fish is just opaque in center, 5 minutes.
31
Spoon rouille onto 12 to 16 toasts.
32
Ladle soup into bowls.
33
Top each with 2 toasts.
34
Pass remaining toasts and rouille.

634

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, finely chopped, 1 fennel bulb, coarsely chopped, 8 cups fish stock or bottled clam juice, and more.

Yes, Fish Soup with Tomatoes and Red Pepper-Garlic Sauce 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 with Tomatoes and Red Pepper-Garlic Sauce

How did you like this recipe?

Frequently Asked Questions