Fish Soup With Vegetables Recipe

Name: Fish Soup With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 cup finely chopped onions; 2 teaspoons finely chopped garlic; 1/2 cup finely chopped fennel; 1/2 cup coarsely chopped leeks; 1 cup carrots diced into 1/4-inch cubes; 1/4 teaspoon red pepper flakes; 1/2 teaspoon saffron threads or 1 teaspoon ground turmeric; 4 sprigs fresh thyme or 2 teaspoons dried; 1 bay leaf; 1 1/2 cups fresh fish broth or water; 1 cup dry white wine; 1 cup crushed canned tomatoes; Salt and freshly ground pepper to taste; 1 cup potatoes diced into 1/4-inch cubes; 1 1/4 cups white-fleshed, nonoily fish, like monkfish, tilefish, cod or any combination of them, cut into 1-inch cubes; 1/2 pint sea scallops (cut in half crosswise if large); 1/2 cup light or heavy cream; 1/4 cup chopped fresh basil or parsley

Servings: persons

2 tablespoons olive oil
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup coarsely chopped leeks
1 cup carrots diced into 1/4-inch cubes
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads or 1 teaspoon ground turmeric
4 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
1 1/2 cups fresh fish broth or water
1 cup dry white wine
1 cup crushed canned tomatoes
Salt and freshly ground pepper to taste
1 cup potatoes diced into 1/4-inch cubes
1 1/4 cups white-fleshed, nonoily fish, like monkfish, tilefish, cod or any combination of them, cut into 1-inch cubes
1/2 pint sea scallops (cut in half crosswise if large)
1/2 cup light or heavy cream
1/4 cup chopped fresh basil or parsley

1
Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots.
2
Cook, stirring often, over medium-high heat until the mixture is wilted.
3
Do not brown.
4
Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, and salt and pepper to taste.
5
Bring to a boil, then reduce the heat, and simmer for 5 minutes.
6
Add the potatoes.
7
Bring to a simmer, cover closely, and simmer for 10 minutes.
8
Add the fish and the scallops.
9
Check for seasoning.
10
Simmer for 3 minutes; do not overcook.
11
Add the cream, bring to a boil, remove from the heat, add the basil, and serve immediately with Parmesan croutons.

947

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.

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

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 cup finely chopped onions, 2 teaspoons finely chopped garlic, 1/2 cup finely chopped fennel, and more.

Yes, Fish Soup With Vegetables 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 Vegetables

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