Ingredients for Very Fishy Soup
- Olive Oil
- 2 celery stalks (finely chopped)
- 1 leek (finely chopped)
- Fennel Bulb
- Red Onion
- 2 cloves garlic (minced)
- Red Chili Pepper
- Chopped Tomatoes
- 1 bay leaf
- 1 teaspoon turmeric (or 10-12 saffron strands)
- Dried Oregano
- 1/2 cup dry white wine
- Fish Stock
- White Fish Fillets
- 1/2 pound peeled and deveined prawns
- Salt
- White Pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
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How to Make Very Fishy Soup
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 2 celery stalks (finely chopped), 1 leek (finely chopped), 1 medium onion (finely chopped), 2 cloves garlic (minced), and 1-2 red chilies (finely chopped). Sauté for 5 minutes, until softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 bay leaf, 1 teaspoon turmeric (or 10-12 saffron strands), 1 teaspoon dried oregano, and 1/2 cup dry white wine. Bring to a simmer and cook for 5 minutes.
- Add 3 cups of fish stock (or water).
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add 1 pound firm white fish fillets (such as cod or haddock), cut into 1-inch pieces. Cook for 3-4 minutes. Add 1/2 pound peeled and deveined prawns. Cook until pink (about 2-3 minutes).
- If desired, add the remaining fish stock to reach your desired consistency.
- Season generously with salt and pepper to taste.
- Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh basil.
- Serve hot with crusty bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
23g
Fat
11g
Carbs
5g