This soup makes a quick, easy, hearty supper, and especially nice for spur of the moment guests. It can be dressed up or down depending on the fish you like and your budget.
I have even added lobster to this in the fall when the price goes down. This recipe originally came from Betty Crocker’s International Cookbook, as “Mediterranean Fish Soup,” but over the years I have made several adaptations to it.
Feel free to leave a comment or contact us with any questions. Enjoy!
Cook and stir in a large pot over medium-high heat until onion is soft:
¼ cup olive oil
1 large onion, (or 2 small), chopped
1 stalk celery with leaves (optional)
1 clove of garlic, finely chopped If you like lots of garlic add more.
Add and bring to boil:
3 tomatoes, chopped or 1, 10 oz. can diced tomatoes
1 quart fish stock (fresh or prepared) I often use homemade chicken stock if I have some in the
2 cups water
1 teaspoon ground turmeric (This spice gives it an orangey look – perfect for autumn).
½ teaspoon ground thyme or 1teaspoon fresh thyme leaves, chopped
½ teaspoon crushed fennel seed (optional)
1 bay leaf
A sprinkle of black pepper
Add two pounds of any fish and cook for about 5 minutes or until fish is done.
½ lb. haddock or other white fish, cut into chunks
½ lb. shrimp, peeled and deveined
½ lb. crabmeat
½ lb. bay scallops
Add a can or two of chopped clams if you like.
Serve with crusty garlic bread (not gluten-free) or gluten free crackers and a green salad.