Fish Soup With Vegetables

Name: Fish Soup With Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 cup finely chopped onions; 2 teaspoons finely chopped garlic; 1/2 cup finely chopped fennel; 1/2 cup coarsely chopped leeks; 1 cup carrots diced into 1/4-inch cubes; 1/4 teaspoon red pepper flakes; 1/2 teaspoon saffron threads or 1 teaspoon ground turmeric; 4 sprigs fresh thyme or 2 teaspoons dried; 1 bay leaf; 1 1/2 cups fresh fish broth or water; 1 cup dry white wine; 1 cup crushed canned tomatoes; Salt and freshly ground pepper to taste; 1 cup potatoes diced into 1/4-inch cubes; 1 1/4 cups white-fleshed, nonoily fish, like monkfish, tilefish, cod or any combination of them, cut into 1-inch cubes; 1/2 pint sea scallops (cut in half crosswise if large); 1/2 cup light or heavy cream; 1/4 cup chopped fresh basil or parsley

By Pierre Franey

Total Time: 30 minutes
Rating: 5(49)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2tablespoons olive oil
½cup finely chopped onions
2teaspoons finely chopped garlic
½cup finely chopped fennel
½cup coarsely chopped leeks
1cup carrots diced into ¼-inch cubes
¼teaspoon red pepper flakes
½teaspoon saffron threads or 1 teaspoon ground turmeric
4sprigs fresh thyme or 2 teaspoons dried
1bay leaf
1½cups fresh fish broth or water
1cup dry white wine
1cup crushed canned tomatoes
Salt and freshly ground pepper to taste
1cup potatoes diced into ¼-inch cubes
1¼cups white-fleshed, nonoily fish, like monkfish, tilefish, cod or any combination of them, cut into 1-inch cubes
½pint sea scallops (cut in half crosswise if large)
½cup light or heavy cream
¼cup chopped fresh basil or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown.
Step 2
Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes.
Step 3
Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes.
Step 4
Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat, add the basil, and serve immediately with Parmesan croutons.

Ratings

5 out of 5

49 user ratings

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Comments

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Diane1 year ago

I love Pierre! And I love this soup. I’ve made it twice in the past two weeks, once to try it out and once for guests. Confession: I like to play with my food, so haven’t followed the recipe exactly either time. But husband, guests and I have reveled in it anyway. Try it — whether you like to measure ingredients or not. It’s the combo rather than the specific measurements that seems to matter most.

karen3 years ago

I made this soup this evening and it’s delicious! It’s a bit labor intensive (my food processor is out of commission, so there’s a lot of chopping) but worth every minute. And yes 3 min to cook the fish and scallops was fine.

karen3 years ago

Is 3 minutes enough time to take fish from raw to cooked? Seems pretty quick.

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