Fishermen’s Soup

Fishermen’s Soup
Marcus Nilsson
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
35
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
2
leeks (white and light green parts), cut into 1/4-inch-thick half-moons
2
cloves garlic, sliced
1
small fennel bulb, quartered and sliced
1/3
cup
dry sherry
1
28-ounce can diced tomatoes
1/4
teaspoon
crushed red pepper
kosher salt
1
pound
skinless halibut fillet or some other firm white fish, cut into 2-inch pieces
1/2
pound
mussels, scrubbed
1
cup
fresh flat-leaf parsley, roughly chopped
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.
Sara Quessenberry
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 25 %
  • Fat 24 g
  • Sat Fat 4 g
  • Cholesterol 72 mg
  • Sodium 1495 mg
  • Protein 28 g
  • Carbohydrate 28 g
  • Fiber 5 g
  • Sugar 23 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments