The Forked SpoonFish Soup Recipe
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Ingredients
Serves 4- 1 (15-ounce) can crushed tomatoes with juices
- 1 large yellow onion (minced)
- ½ cup fresh parsley (chopped)
- 10 ounces cherry tomatoes (optional, substitute with 1 (15-ounce) can diced tomatoes)
- 2 tablespoon olive oil
- 4 tablespoon tomato paste
- 6 cloves garlic (minced)
- ½ pound shrimp
- 2 pounds sustainably caught firm white fish such as cod, red snapper, or halibut (cut into 1 ½-inch chunks)
- ½ cup dry white wine
- 2-4 cups water (or fish stock)
- 8 ounces clam juice
- salt and black pepper (to taste)
- 2 teaspoon Italian seasoning
- store-bought or homemade croutons (optional)
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Steps
- Step 1
Heat a large pot over medium-high heat. Add olive and diced onion and sauté for 3-4 minutes, stirring frequently. Add the garlic and cook for 1 minute more.
- Step 2
Add the crushed tomatoes with their juices to the pot and stir well to combine with the onions. Once heated through, whisk in the tomato paste and add the fresh parsley, Italian seasoning, cherry tomatoes, and clam juice. Bring to a low boil.
- Step 3
Add the dry white wine and stir to combine. If the stew is too thick, add 2-4 cups of water, or the desired amount of water to reach the desired brothy-ness. Return to a low boil.
- Step 4
Add the fish and cover. Reduce heat to low and simmer for 2-3 minutes. Add the shrimp to the pot, simmering for an additional 3 minutes. Season with salt and pepper, to taste. Top with your favorite store-bought or homemade croutons, if desired.
Interactive, hands-free timers are available in the Supper app.
Heat a large pot over medium-high heat. Add olive and diced onion and sauté for 3-4 minutes, stirring frequently. Add the garlic and cook for 1 minute more.
Source: The Forked Spoon
