Here is a good way to use up that bag of Costco frozen fish in the back of your freezer. Just me?
But back to Souper Sunday! And, what's this - light fish soup? Mmmm....healthy food?! Tastes good.
This soup is nice and light, but still fills you up because of the protein from the fish. It's a great healthy dinner option for this reason. You can get creative and use whatever fish that you feel like in this recipe, whether it's 1 1/2 pounds of all sea bass like I used, or an assortment of different types of shellfish and fish like the original recipe called for. The world is your oyster (pardon the pun), although I wouldn't necessarily use oysters.
Short post today...once again I'm barely squeaking in getting this Souper Sunday post in while it's still technically Sunday. Not that I am not enjoying Souper Sunday...I love it, and it's especially great to have a tasty soup to bring to work for lunches during the week. It's just that I just made an epic butternut squash and Italian sausage lasagna for dinner tonight (this will most definitely be on the blog soon), and now I'm in a bit of a food coma on the couch with the fire on watching the hockey game with The Hubby. I better hit 'publish' on this post before I fall asleep...zzzzzz.
- 1 1/2 tbsp olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 5 tbsp tomato paste
- 1 cup chopped fennel bulb
- 1 cup thinly sliced carrot
- 1 cup chopped red bell pepper
- 1 cup dry white wine
- 2 - 8oz bottles clam juice
- 1 1/2 pounds fish (see note below)
- 1 1/2 tsp chopped fresh tarragon
- 1/2 tsp chopped fresh thyme
- 1/2 tsp freshly ground black pepper
- Heat olive oil in a large pot over medium-high heat. Add onion to pan; saute 2 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring occasionally. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel, carrot, red bell pepper, white wine, and clam juice; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Enjoy!
Note: You could use most types of fish or seafood in this recipe. I used Sea Bass because that's what I had on hand in the freezer. The original recipe calls for 1/2 pound prawns, 1/2 pound of scallops and 1/2 pound halibut, which would also be a great combination. I think using 1 1/2 pounds of all halibut or even salmon would be a great way to make this, as I really enjoyed the soup having just the one type of fish.
- Recipe Source: Cooking Light, October 2008
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