• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Fisherman's Soup

  • 4servings
  • 330calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 leeks (white and green parts), halved lengthwise and sliced

  3. 1/4 inch thick

  4. 2 cloves garlic, sliced

  5. 1 small fennel bulb, quartered and sliced

  6. 1/3 cup dry sherry

  7. 1 28-ounce can diced tomatoes, including liquid

  8. 1 1/2 teaspoons kosher salt

  9. 1/4 teaspoon red pepper flakes

  10. 1 pound firm white fish (such as halibut), skin removed and cut into 2-inch pieces

  11. 1/2 pound mussels, scrubbed

  12. 1 cup fresh flat-leaf parsley, roughly chopped

  13. 1/2 cup mixed olives

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring, for 2 minutes. Add the garlic and fennel and cook 1 minute more. Add the sherry, tomatoes and their juices, salt, and red pepper and bring to a boil. Reduce heat and simmer 15 minutes. Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, about 5 minutes. Stir in the parsley and ladle the soup into individual bowls. Serve with the olives.

  2. Tip: Try this dish with steamed crab in place of the fish and mussels. Ask your fishmonger to crack and clean the crab for you. Add the crab, in the shell, to the soup and simmer until the meat is heated through, about 5 minutes.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback