Pierre Franey's Fish Soup Recipe

Name: Pierre Franey's Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds fresh skinless, boneless striped bass; 1 pound fresh skinless, boneless halibut; 4 cups imported canned tomatoes; 1/2 pound raw shrimp; 1 pound mussels; 1/4 cup olive oil; 1 1/2 cups finely chopped onions; 1 cup finely diced celery; 1 cup finely diced green pepper; 1 cup dry white wine; 1 bay leaf; 1 teaspoon dried thyme; 1 small dried hot red pepper, broken in half; Salt to taste if desired; Freshly ground pepper to taste; 1 teaspoon finely minced garlic; 1/4 cup finely chopped parsley

Servings: persons

1 1/4 pounds fresh skinless, boneless striped bass
1 pound fresh skinless, boneless halibut
4 cups imported canned tomatoes
1/2 pound raw shrimp
1 pound mussels
1/4 cup olive oil
1 1/2 cups finely chopped onions
1 cup finely diced celery
1 cup finely diced green pepper
1 cup dry white wine
1 bay leaf
1 teaspoon dried thyme
1 small dried hot red pepper, broken in half
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely minced garlic
1/4 cup finely chopped parsley

1
Cut the fish into 1 1/2-inch cubes.
2
Set aside.
3
Put the tomatoes and their liquid into the container of a food processor, and process until fine.
4
Or put them through a food mill.
5
Set aside.
6
Shell and devein the shrimp and set aside.
7
Scrub the mussels well and set aside.
8
Heat the oil in a fairly deep skillet or small kettle, and add the onions.
9
Cook, stirring, until wilted.
10
Add the celery and green pepper.
11
Cook, stirring, about 5 minutes, and add the wine and bay leaf.
12
Cook down about 1 minute.
13
Add the tomatoes, thyme and hot red pepper.
14
Add salt and pepper.
15
Let simmer about 12 minutes.
16
Add the fish and mussels.
17
Push the solids down into the sauce.
18
Cook over high heat about 3 minutes.
19
Add the shrimp, and immerse them in the sauce.
20
Let cook about 1 minute, and sprinkle with garlic and parsley.
21
Stir and let simmer about 3 minutes longer.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/4 pounds fresh skinless, boneless striped bass, 1 pound fresh skinless, boneless halibut, 4 cups imported canned tomatoes, 1/2 pound raw shrimp, and more.

Yes, Pierre Franey's 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.

That's it — enjoy your meal!

Pierre Franey's Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions