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.
Servings:
6
Prep Time:
10 mins
Total Time:
30 mins
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Ingredients
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2 tbsp.olive oilsee savings
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1large sweet onion, chopped (about 2 cups)see savings
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1/4 cupdry white wine or Swanson® Chicken Brothsee savings
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4 cupsSwanson® Vegetable Broth or Chicken Broth (Regular or Certified Organic)see savings
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1 can(14.5 ounces) diced tomatoes, undrainedsee savings
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24mussels, scrubbed and beards removedsee savings
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1 lb.firm white fish fillet (cod, haddock or halibut), cut into 1-inch piecessee savings
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1/2 lb.fresh or thawed frozen large shrimp, peeled and deveinedsee savings
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Shredded fresh basil leavessee savings
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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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