Zutaten für Basque Fish Soup
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 (28-ounce) can diced tomatoes
- 1/2 cup dry white wine
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 pound fish fillets
- 1/2 pound bay scallops
- Crusty bread
- Dinner rolls
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Zubereitung von Basque Fish Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium onion (chopped), 2 stalks celery (chopped), and 2 cloves garlic (minced). Sauté until tender, about 7 minutes.
- Stir in 1 (28-ounce) can diced tomatoes, 1/2 cup dry white wine, 1 tablespoon dried parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes.
- (Optional) Refrigerate or freeze the tomato mixture at this point for later use. If using frozen, thaw completely before proceeding.
- Add 1 pound fish fillets (any firm white fish like cod, tilapia, or halibut) and 1/2 pound bay scallops (or other shellfish). Simmer for 7-10 minutes, or until the fish is opaque and flakes easily.
- If the tomato mixture was refrigerated or frozen, reheat by covering and simmering for about 10 minutes, or until hot.
- Serve hot with crusty bread or dinner rolls.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
28g
Fat
19g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion Healthy Main Dish Soups Stews Seafood Vegetables Easy Diabetic Low Fat Winter Fish Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Tomatoes Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less
