Mediterranean Fish Soup
Recipe from Swanson Broth & Stock

Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that's ready from the start in 30 minutes.


Mediterranean Fish Soup

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Servings: 6
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Other Fish and Seafood, Shrimp, Soup, Soup and Chowder
 
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Ingredients
  • 2  tbsp.
    olive oil
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  • 1 
    large sweet onion, chopped (about 2 cups)
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  • 1/4  cup
    dry white wine or Swanson® Chicken Broth
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  • 4  cups
    Swanson® Vegetable Broth or Chicken Broth (Regular or Certified Organic)
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  • 1  can
    (14.5 ounces) diced tomatoes, undrained
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  • 24 
    mussels, scrubbed and beards removed
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  • 1  lb.
    firm white fish fillet (cod, haddock or halibut), cut into 1-inch pieces
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  • 1/2  lb.
    fresh or thawed frozen large shrimp, peeled and deveined
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  •  
    Shredded fresh basil leaves
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Directions
1.
Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
2.
Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.
3.
Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.

Tip:
Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.
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