Tomato-Based White Wine Fish Soup

Tomato-Based White Wine Fish Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 27 %
Fat 5.7 g
Satfat 0.9 g
Monofat 3 g
Polyfat 1.1 g
Protein 23.7 g
Carbohydrate 11.8 g
Fiber 2.4 g
Cholesterol 99 mg
Iron 2.3 mg
Sodium 451 mg
Calcium 80 mg


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)


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.

James Haller,

Cooking Light

October 2008
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