Mediterranean Fish Soup
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.
Ingredients
2 tablespoons olive oil
1 large sweet onion, chopped (about 2 cups)
0.25 cup dry white wine or Swanson Chicken Broth
4 cups Swanson® Vegetable Broth
1 can (14 1/2 ounces) diced tomatoes, undrained
24 mussel, scrubbed and beards removed
1 pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces
0.5 pound fresh or thawed frozen large shrimp, peeled and deveined
2 tablespoons shredded fresh basil leaves
1 large sweet onion, chopped (about 2 cups)
0.25 cup dry white wine or Swanson Chicken Broth
4 cups Swanson® Vegetable Broth
1 can (14 1/2 ounces) diced tomatoes, undrained
24 mussel, scrubbed and beards removed
1 pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces
0.5 pound fresh or thawed frozen large shrimp, peeled and deveined
2 tablespoons shredded fresh basil leaves
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
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.
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.
Mediterranean Fish Soup
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.
Directions
Print
Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.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.
Ingredients
2 tablespoons olive oil1 large sweet onion, chopped (about 2 cups)0.25 cup dry white wine or Swanson Chicken Broth4 cups Swanson® Vegetable Broth1 can (14 1/2 ounces) diced tomatoes, undrained24 mussel, scrubbed and beards removed1 pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces0.5 pound fresh or thawed frozen large shrimp, peeled and deveined2 tablespoons shredded fresh basil leaves
Crab Appetizer Napoleons
Here's some tasty appetizers sure to impre...
Shrimp Stir-Fry
It's easy to make this savory stir-fry rig...
Crab and Asparagus Risotto
Creamy risotto gets transformed into a sc...
Shrimp & Ham Jambalaya
This classic New Orleans recipe, featurin...