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Delicious Fish Soup Recipe
|Garlic||5 Clove (25 gm)|
|Extra virgin olive oil||1 Tablespoon|
|Onions||2 Medium, chopped|
|Crushed red pepper flakes||3⁄4 Teaspoon|
|Chopped italian parsley||2 Tablespoon|
|Dry red wine||1 Cup (16 tbs) (Such As Chianti)|
|Very ripe tomatoes/2 large cans of about 28 ounce each pear-shaped tomatoes||3 Pound, peeled, cored, seeded, and chopped|
|Chicken broth||4 Cup (64 tbs)|
|Italian bread slice||6 (Crusty, Each About 3 Inches Wide, 5 Inches Long, And 1/2 Inch Thick)|
|Freshly ground black pepper||To Taste|
|Boneless skinless fish fillets||1 1⁄2 Pound (Mixed, Such As Rock Fish, Snapper, Tuna, And Halibut)|
|Medium shrimp||4 Ounce, shelled and deveined|
|Mixed chopped herbs/1/4 cup chopped italian parsley||1⁄4 Cup (4 tbs) (Fresh, Such As Italian Parsley, Oregano, Sage, And Rosemary)|
Serving size: Complete recipe
Calories 2491 Calories from Fat 712
% Daily Value*
Total Fat 82 g126.4%
Saturated Fat 12.3 g61.7%
Trans Fat 0 g
Cholesterol 592.4 mg
Sodium 3150.9 mg131.3%
Total Carbohydrates 175 g58.4%
Dietary Fiber 28.5 g113.8%
Sugars 60.6 g
Protein 198 g396.1%
Vitamin A 287% Vitamin C 431.4%
Calcium 72.2% Iron 92.2%
*Based on a 2000 Calorie diet
In a 5- to 6-quart pan, heat 14 cup oil over medium heat.
Add minced garlic and onions; cook, stirring occasionally, until onions are golden (about 15 minutes).
Stir in red pepper flakes and the 2 tablespoons parsley; cook, stirring often, for 5 minutes.
Add wine and cook for about 2 minutes.
Add tomatoes (if using canned tomatoes, cut up tomatoes and add to pan along with their liquid).
Add broth and bring to a boil over high heat.
Reduce heat, cover, and simmer until tomatoes are very soft when pressed (about 20 minutes).
Meanwhile, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).
Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes).
Remove toasted bread from broiler.
Rub one side of each slice with reserved garlic cloves; sprin-kle with black pepper.
Place one slice in the bottom of each of 6 wide, shallow soup bowls.
Rinse fish and shrimp; pat dry.
Cut fish into about 3/4-inch chunks.
Stir fish and shrimp into soup and cook, uncovered, until opaque in thickest part; cut to test (about 5 inutes).
Ladle soup into bowls over bread.
Drizzle about 1 teaspoon oil over each bowlful; sprinkle evenly with herbs.