Fish Soup

A fish lover’s delight for a nice light lunch or dinner.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 Leeks - (white and light green parts), cut into 1/4-inch-thick half-moons
  • 2 cloves Garlic - sliced
  • 1 cup Fennel bulb - 1 small bulb, quartered and sliced
  • 1/3 cup Dry sherry
  • 1 (28 oz) can Diced tomatoes
  • 1/4 tsp Crushed red pepper
  • 1 tsp Kosher salt
  • 14 oz Skinless halibut fillet - cut into 2-inch pieces
  • 1/2 lb Mussels - scrubbed
  • 1 cup Fresh parsley - flat-leaf, roughly chopped
  • 1/2 cup Mixed olives
  • 1 cup Giardiniera Salad, Pastene
  • 4 Plums
Calories 362
Total Fat 10g
Carbohydrates 35g
Fiber 6g
Protein 28g

Instructions

  1. Heat the oil in a saucepan over medium-high heat.
  2. Add the leeks, garlic, and fennel and cook, stirring occasionally, until just softened, 3 to 4 minutes.
  3. Add the sherry, tomatoes and their juices, red pepper, and 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
  5. Stir in the parsley.
  6. Serve with the olives mixed with the Giardiniera Salad.
  7. Have a plum for dessert.