Fish Soup With Vegetables

Ingredients

• 2 tablespoons olive oil
• ½ cup finely chopped onions
• 2 teaspoons finely chopped garlic
• ½ cup finely chopped fennel
• ½ cup coarsely chopped leeks
• 1 cup carrots diced into cubes about 1/4 inch
• ¼ teaspoon red pepper flakes
• ½ teaspoon threaded saffron or 1 teaspoon ground turmeric
• 4 sprigs fresh thyme or 2 teaspoons dried
• 1 bay leaf
• 1 ½ 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 cubes about 1/4 inch
• 1 ¼ cups white-fleshed non-oily fish, like monkfish, tile fish, cod or any combination of them, cut into cubes of 1 inch
• ½ pint sea scallops (cut in half crosswise if too large)
• ½ cup light or heavy cream
• ¼ cup chopped fresh basil or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    338 calories; 19 grams fat; 8 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 17 grams protein; 72 milligrams cholesterol; 436 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
2. Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Add the potatoes. Bring to a simmer, cover closely, and cook or simmer for 10 minutes.
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 heat, add the basil and serve immediately with the croutons.

30 minutes