Photo: Becky Luigart-Stayner; Styling: Jan Gautro
6 servings (serving size: 1 cup)

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.

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.

Ratings & Reviews


February 13, 2019
The recipes was very very Bland. No flavor. I added coconut milk, jalapeño peppers, sea salt, old bay and Tony Chacheres Carole gumbo seasoning and red cooking wine to save the expensive fish and shrimp I added. After the additions it came out perfect.


March 11, 2019
Not a great use of good quality seafood - came out tasting a bit metallic and underdeveloped, and I added a decent amount of salt and actually sugar too, since I thought it might cut the tomato paste taste. Wouldn't make it again. 

athornbu's Review

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.

TheHeimbrocks's Review

September 15, 2013

jgogginepmn's Review

December 13, 2009
Wonderful and flavorful recipe. Used sole for halibut and lobster for the scallops (left over from the CL lobster chowder recipe) and it was delicious. As always, I added 1/2 tsp crushed red pepper flakes for interest and a little heat. The crunchiness of the fennel bulb was a nice texture surprise and very good.

nbalter1's Review

February 01, 2009
Very tasty. I had to add 2 cups of water in order to get the broth consistency that appears in the photo.

noelle71's Review

April 20, 2013

Onecentinvegas's Review

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.

jennmbeck's Review

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

franMc's Review

March 06, 2009
So flavorful and easy. I would gladly serve for a special occasion. Halibut was not available, so I used red snapper. A bowl of the soup and a piece of bread for soaking up the liquid is all we needed for a great dinner.