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Fishermen’s Soup

Fishermen’s Soup
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Serves 4| Hands-On Time: | Total Time:


  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.
By April, 2007

Nutritional Information

  • Per Serving
  • Calories 428Calories From Fat 25%
  • Fat 24g
  • Sat Fat 4g
  • Cholesterol 72mg
  • Sodium 1495mg
  • Protein 28g
  • Carbohydrate 28g
  • Fiber 5g
  • Sugar 23g
What does this mean? See Nutrition 101 .

Quick Tip

Try this dish with lump crabmeat in place of the fish. Stir it in after the mussels are cooked and simmer until heated through, 2 to 3 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.