Fishermen’s Soup

A staple in coastal cuisines across the globe, seafood-based soup can take many forms. Often, it was employed as a means to cook up less popular fish. In Southern France, bouillabaisse combines a few types of fish simmered over the stove. Our version follows more from deep-red Hungarian fisherman’s soup, which got its color from tomatoes and paprika. The recipe relies on halibut fillets and mussels, both widely available at grocery stores, and gets its complex flavor from leeks, fennel, diced tomatoes, and crushed red pepper. Serve with mixed olives for a flavorful accompaniment that evokes crashing waves and salty sea air.

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Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 428 calories
    • Calories 25 calories from fat
    • Fat 24 g
    • Sat Fat 4 g
    • Cholesterol 72 mg
    • Sodium 1495 mg
    • Protein 28 g
    • Carbohydrate 28 g
    • Sugar 23 g
    • Fiber 5 g
A staple in coastal cuisines across the globe, seafood-based soup can take many forms. Often, it was employed as a means to cook up less popular fish. In Southern France, bouillabaisse combines a few types of fish simmered over the stove. Our version follows more from deep-red Hungarian fisherman’s soup, which got its color from tomatoes and paprika. The recipe relies on halibut fillets and mussels, both widely available at grocery stores, and gets its complex flavor from leeks, fennel, diced tomatoes, and crushed red pepper. Serve with mixed olives for a flavorful accompaniment that evokes crashing waves and salty sea air.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 2 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
  3. Check 2 cloves garlic, sliced
  4. Check 1 small fennel bulb, quartered and sliced
  5. Check 1/3 cup dry sherry
  6. Check 1 28-ounce can diced tomatoes
  7. Check 1/4 teaspoon crushed red pepper
  8. Check kosher salt
  9. Check 1 pound skinless halibut fillet or some other firm white fish, cut into 2-inch pieces
  10. Check 1/2 pound mussels, scrubbed
  11. Check 1 cup fresh flat-leaf parsley, roughly chopped
  12. Check 1/2 cup mixed olives

Directions

  1. Heat the oil in a saucepan over medium-high heat. Add the leeks, garlic, and fennel and cook, stirring occasionally, until just softened, 3 to 4 minutes.
  2. Add the sherry, tomatoes and their juices, red pepper, and 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
  4. Stir in the parsley. Serve with the olives.