Ingredients for Italian Fish Soup
- Sea Bass
- 8 ounces shrimp, peeled and deveined
- 3 cups water
- 1 (28 ounce) can crushed tomatoes
- Carrot
- 1 cup chopped celery
- Dry White Wine
- Onion
- Chicken Bouillon Granules
- Dried Marjoram
- Orange Rind
- Garlic Cloves
- 2 bay leaves
- Bottled Hot Pepper Sauce
- 2 tablespoons tomato paste
- Italian Bread
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How to Make Italian Fish Soup
- Thaw fish fillets and shrimp completely if frozen.
- Rinse fish and shrimp thoroughly under cold water.
- Pat fish and shrimp dry with paper towels.
- Cut fish fillets into 1-inch pieces.
- Halve shrimp lengthwise.
- Refrigerate fish and shrimp until ready to use (optional, for better texture).
- In a large saucepan, combine 3 cups water, 1 (28 ounce) can crushed tomatoes, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup dry white wine (or substitute with water), 1 teaspoon onion bouillon granules, 1 teaspoon dried marjoram, 1 tablespoon grated orange peel, 2 cloves minced garlic, 2 bay leaves, and a dash of hot pepper sauce (to taste).
- Bring mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender-crisp.
- Stir in 2 tablespoons of tomato paste.
- Add prepared fish and shrimp to the saucepan.
- Bring mixture back to a gentle simmer (do not boil vigorously).
- Reduce heat to low, cover, and simmer for 5-7 minutes, or until fish flakes easily with a fork and shrimp turn pink.
- Carefully remove and discard bay leaves.
- Ladle soup into bowls. Serve immediately with a slice of Italian bread and a glass of your favorite wine.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
25g
Fat
3g
Carbs
7g
