Fish Soup

Ingredients

• 1 ½ pounds skinless, boneless monkfish fillets
• 1 pound raw mussels
• 24 medium-size raw shrimp, about 3/4 pound
• ¼ cup olive oil
• 1 tablespoon finely minced garlic
• 1 ½ cups finely chopped onions
• 1 ½ cups finely chopped green and white parts of leeks
• ⅔ cup finely chopped celery
• 1 teaspoon turmeric
• 1 teaspoon loosely packed thread saffron
• ¼ teaspoon dried hot red pepper flakes
• 2 cups canned imported tomatoes, crushed
• 6 cups fish broth (see recipe)
• Salt to taste if desired
• Freshly ground pepper to taste
• ½ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    551 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 65 grams protein; 211 milligrams cholesterol; 1789 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Cut the fillets lengthwise in half or quarters. Cut each length into 1 1/2- inch pieces. There should be about 3 1/2 cups.
2. Rinse the mussels well and pull off and discard any ”beards” that protrude. There should be 4 or more cups.
3. Shell and devein the shrimp. There should be about 1 1/2 cups.
4. Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery. Add turmeric, saffron and pepper flakes. Cook, stirring, about 3 minutes.
5. Add the tomatoes and fish broth and cook 5 minutes. Add the fish and mussels and cook 5 minutes. Add the shrimp and cook about 2 minutes. Add salt and pepper and stir in the parsley. Serve.

30 minutes