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.
serves
6
people
Ingredients
cost per recipe: $17.10
The price is determined by the national average.
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2
tablespoons olive oil
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1
large sweet onion, chopped (about 2 cups)
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1/4
cup dry white wine or Swanson Chicken Broth
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4
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth or Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
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1
can (14 1/2 ounces) diced tomatoes, undrained
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24
mussel, scrubbed and beards removed
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1
pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces
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1/2
pound fresh or thawed frozen large shrimp, peeled and deveined
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2
tablespoons shredded fresh basil leaves
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.
