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Mediterranean Fish Soup

Mediterranean Fish Soup

5 2

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.

serves 6 people

Ingredients

cost per recipe: $14.14

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    large sweet onion, chopped (about 2 cups)

  • 1/4

    cup dry white wine or Swanson Chicken Broth

  • 4

    cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth or Swanson® Chicken Broth or Swanson® Organic Chicken 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

  • 1/2

    pound fresh or thawed frozen large shrimp, peeled and deveined

  • 2

    tablespoons shredded fresh basil leaves

view nutrition info

How to Make It

Step 1

Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.

Step 2

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.

Recipe Tips

  • Tip: Select mussels with tightly closed shells or shells that snap shut when lightly tapped.  Avoid mussels with broken shells.
  • Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.
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Made With
Swanson® Vegetable Broth

Swanson® Vegetable Broth

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Swanson® Organic Vegetable Broth

Swanson® Organic Vegetable Broth

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Swanson® Organic Chicken Broth

Swanson® Organic Chicken Broth

Buy Now
Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(2)
  • ChefJanine

    December 23, 2013

    Easy ingredients and makes a fabulous soup

    Very enjoyable to make. I used a 28 oz can of diced tomatoes, and used 30 mussels. Also tried 1 cup of shredded carrots to the mixture, and 1/2 cup of the white wine. If you like more shrimp, it would be wonderful too (1 full pound). The wine alcohol cooks away, but leaves the nice subtle flavor in the soup. Also added fresh cracked black pepper. If you don't have fresh Basil, use 1/4 tsp dried Basil (or more), and stir in with the tomatoes and broth. Follow steps 1 and 2, and enjoy!

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    (0) (0)
  • mcrigger

    December 21, 2010

    Mediterranean Fish Soup

    This soup has high presentation value. It looks as if you were cooking all day.

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    (0) (0)

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