The other day I had a craving for Fish Soup! There’s just something about a warm bowl of soothing and delicious soup that always hits the spot. Now is the perfect time of year for cooking all types of soup but for Fish Tuesday I decided on this yummy healthy Fish Soup! This soup is a hit with my family because it contains all of our favorite fish combining shrimp, white fish, cod fish, grouper or use whatever else you like and can get your hands on. It’s a simple recipe to execute — making the base like any other soup recipe with onions, garlic, parsley, tomatoes but the juice base is shrimp stock or clam juice. Add your favorite fish and enjoy a hearty, healthy meal.
Thanksgiving is quickly approaching and I’m putting my final touches on our family’s Thanksgiving menu! I’ll share them with you shortly.
Stay focused and happy!
Ali in the Valley
Photo by: Ali
Healthy Hearty Fish Soup
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Author: Alison Ball
3 tablespoons olive oil
1 large onion thinly sliced
2 medium ribs celery or Bok Choy cut thinly on the diagonal
8 cloves garlic peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange juiced
2 3-inch strips orange zest
2 fennel bulbs cut crosswise into 1/3-inch slices (about 3 cups)(optional)
3/4 cup peeled seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets such as halibut, snapper, grouper, or cod
1 pound shrimp peeled and deveined
1 tablespoon chopped fresh parsley leaves
In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery or bok choy, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
Add the fennel (optional) and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes.