Tomato-Based White Wine Fish Soup

16 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings (serving size: 1 cup)
By James Haller
October 2008
RECIPE BY Cooking Light

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.

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)

Nutritional Information

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

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

TheHeimbrocks's Review

jgogginepmn
September 15, 2013
N/A

noelle71's Review

TheHeimbrocks
April 20, 2013
N/A

Onecentinvegas's Review

noelle71
March 10, 2013
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.

RickiL's Review

gdmillers
February 25, 2013
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.

gdmillers's Review

Penny1
September 26, 2012
N/A

jlisaac's Review

JIMMIC
September 06, 2012
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!:)

Penny1's Review

jlisaac
May 06, 2012
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.

athornbu's Review

franMc
December 15, 2011
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.

JIMMIC's Review

athornbu
January 28, 2011
A nice bouquet of flavors. My wife really enjoyed this, I felt it could use more broth. I used Cod instead of Halibut, because it was available. Served with corn bread and fresh fruit for dessert.

jennmbeck's Review

jennmbeck
July 26, 2010
This dish is wonderful. I have cooked it several times-especially good with nice dry crusty bread.