Fish Soup With Vegetables

By Pierre Franey

Published September 8, 1992

Total Time
30 minutes
Rating
5(55)
Comments
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Ingredients

Yield:4 servings

  • 2 tablespoons olive oil

  • ½ cup finely chopped onions

  • 2 teaspoons finely chopped garlic

  • ½ cup finely chopped fennel

  • ½ cup coarsely chopped leeks

  • 1 cup carrots diced into ¼-inch cubes

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon saffron threads or 1 teaspoon ground turmeric

  • 4 sprigs fresh thyme or 2 teaspoons dried

  • 1 bay leaf

  • 1 ½ cups fresh fish broth or water

  • 1 cup dry white wine

  • 1 cup crushed canned tomatoes

  • Salt and freshly ground pepper to taste

  • 1 cup potatoes diced into ¼-inch cubes

  • 1 ¼ cups white-fleshed, nonoily fish, like monkfish, tilefish, cod or any combination of them, cut into 1-inch cubes

  • ½ pint sea scallops (cut in half crosswise if large)

  • ½ cup light or heavy cream

  • ¼ cup chopped fresh basil or parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 59 milligrams cholesterol; 352 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 5 grams fiber; 986 milligrams sodium; 16 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown.

  2. Step 2

    Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes.

  3. Step 3

    Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes.

  4. Step 4

    Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat, add the basil, and serve immediately with Parmesan croutons.

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Ratings

5 out of 5
55 user ratings
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Comments

VAVoyager

I have been making this recipe frequently since the original newspaper column appeared, and just found it online. I use more fish and potatoes to thicken it up as an entree, and I usually add some fresh mussels for color. It is quite easy to throw together and absolutely delicious.

Cheryl

This is a beautiful soup!

Deb

This was absolutely delightful! We substituted chopped jalapeños for red pepper flakes, and used some flaked bbq leftover salmon instead of white fish and scallops. Served with a warmed baguette, heaven.

Diane

I love Pierre! And I love this soup. I’ve made it twice in the past two weeks, once to try it out and once for guests. Confession: I like to play with my food, so haven’t followed the recipe exactly either time. But husband, guests and I have reveled in it anyway. Try it — whether you like to measure ingredients or not. It’s the combo rather than the specific measurements that seems to matter most.

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