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Tomato-Based White Wine Fish Soup

  • 6servings
  • 191calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons olive oil

  2. 1 cup chopped onion

  3. 2 garlic cloves, minced

  4. 5 tablespoons tomato paste

  5. 1 cup chopped fennel bulb

  6. 1 cup thinly sliced carrot

  7. 1 cup chopped red bell pepper

  8. 1 cup dry white wine

  9. 2 (8-ounce) bottles clam juice

  10. 1/2 pound peeled and deveined shrimp, chopped

  11. 1/2 pound sea scallops

  12. 1/2 pound skinless halibut fillets, cut into 1-inch pieces

  13. 1 1/2 teaspoons chopped fresh tarragon

  14. 1/2 teaspoon chopped fresh thyme

  15. 1/2 teaspoon freshly ground black pepper

  16. Thyme sprigs

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel and next 4 ingredients (through clam juice); bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.

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