This fish soup features a tomato-and-white-wine base, chopped vegetables, shrimp, scallops, and halibut. Serve with dry crusty bread for a complete meal.
1 1/2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
5 tablespoons tomato paste
1 cup chopped fennel bulb
1 cup thinly sliced carrot
1 cup chopped red bell pepper
1 cup dry white wine
2 (8-ounce) bottles clam juice
1/2 pound peeled and deveined shrimp, chopped
1/2 pound sea scallops
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Thyme sprigs (optional)
How to Make It
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.
This recipe just didn't do anything for me. Husband didn't think it was any great shakes either. I followed the recipe exactly. I think the problem is that we just aren't crazy about this kind of dish. Defintely WON'T make this again. For folks who like fish stews, though, this might just be your thing.
Made with Hake and shrimp, as I had them already. Could not find fresh tarragon, so used dried. Also added some additional broth to thin out as others suggested. It was delicious. Next time I will add some chopped clams.
Awesome recipe! Used parsley instead of fennel since that is what I had on hand, and I used 8 ounces of broth instead of both jars of clam juice. Turned out great served with good wine and fresh bread. Keeper!:)
Delicious.I have made many fish chowders and soups and this one is definitely among the best. I made the broth several hours before serving, simply because it was convenient, and was glad I had as the vegetables took considerably longer to get tender. I kept a box of chicken broth next to the stove and added it as needed. Letting the broth sit for awhile prior to adding the fish blended the flavors. Do not skimp on the fresh thyme and tarragon. They added a really nice touch. Like others, I also added a pinch of red pepper to add a little spice.
This is a good base recipe, however the broth was not as flavorful as expected. I added some red pepper to kick it up a notch but in general the soup lacks depth of flavor. I would also recommend adding more wine or stock to increase the amount of broth. I will try it again but with additional tweaks.