Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 3 - 4 cloves of garlic , chopped fine

  3. 1 small yellow onion , chopped

  4. 2 stalks celery , chopped

  5. 1 28 oz. can of whole or diced tomatoes with juice

  6. 1 C of red wine

  7. 2 C of water

  8. 2 tbsp of dried parsley

  9. 1 tbsp of dried oregano

  10. 1 tsp of dried basil

  11. 1/2 tsp salt

  12. 1 lb. fresh fish , e.g., Quillback, Copper, or Yelloweye Rockfish cut into chunks

  13. Black pepper to taste

  14. dash or two of Tabasco Sauce

Instructions Jump to Ingredients ↑

  1. Add olive oil to a pot, and when heated over medium high heat add onion and garlic and cook for 2 minutes or until onion becomes soft. Add the celery and cook for a minute or two. Next, add can of tomatoes with juice along with the parsley, oregano, basil, salt, red wine, and water. You may need to add more water if the mixture is too thick. Heat until celery is tender, about 10-12 minutes, stirring occasionally. Add fish, stir, and remove soup pot from heat. Cover and let fish poach in soup mix for about 7-8 minutes. Add black pepper and Tabasco sauce to taste.

  2. You can add other seafood along with the fresh bottom fish. If you’re going to add clams, mussels, or shrimp, cook them first and then throw them in with their shells. If you do this, save a cup of the broth and if needed add some of this to the above soup mix to thin it.

  3. Serve with lots of crusty French bread, or serve poured over bowls of steaming rice.


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