Fishermen’s Soup
Serves 4|
Hands-On Time:
15m
|
Total Time:
35m
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
- 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.
- 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.
- Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
- Stir in the parsley. Serve with the olives.
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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