Tomato-Based White Wine Fish Soup

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 27%
  • Fat: 5.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.1g
  • Protein: 23.7g
  • Carbohydrate: 11.8g
  • Fiber: 2.4g
  • Cholesterol: 99mg
  • Iron: 2.3mg
  • Sodium: 451mg
  • Calcium: 80mg

Ingredients

  • 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)

Preparation

  1. 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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