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.
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
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
Calories from fat 25%
Sat fat 4g
How to Make It
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.
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