Fishermen’s Soup

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Photo by Marcus Nilsson
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4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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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

Ingredients

  1. Check 1tablespoon 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 1/3cup dry sherry
  6. Check 1 28-ounce can diced tomatoes
  7. Check 1/4teaspoon crushed red pepper
  8. Check kosher salt
  9. Check 1pound skinless halibut fillet or some other firm white fish, cut into 2-inch pieces
  10. Check 1/2pound mussels, scrubbed
  11. Check 1cup fresh flat-leaf parsley, roughly chopped
  12. Check 1/2cup 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.