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.
cost per recipe: $14.14
The price is determined by the national average.
tablespoons olive oil
large sweet onion, chopped (about 2 cups)
cup dry white wine or Swanson Chicken Broth
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth or Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
can (14 1/2 ounces) diced tomatoes, undrained
mussel, scrubbed and beards removed
pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces
pound fresh or thawed frozen large shrimp, peeled and deveined
tablespoons shredded fresh basil leaves
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.