FISH SOUP WITH VEGETABLES

Fish Soup With Vegetables image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup coarsely chopped leeks
1 cup carrots diced into cubes about 1/4 inch
1/4 teaspoon red pepper flakes
1/2 teaspoon threaded saffron or 1 teaspoon ground turmeric
4 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
1 1/2 cups fresh fish broth or water
1 cup dry white wine
1 cup crushed canned tomatoes
Salt and freshly ground pepper to taste
1 cup potatoes diced into cubes about 1/4 inch
1 1/4 cups white-fleshed non-oily fish, like monkfish, tile fish, cod or any combination of them, cut into cubes of 1 inch
1/2 pint sea scallops (cut in half crosswise if too large)
1/2 cup light or heavy cream
1/4 cup chopped fresh basil or parsley

Steps:

Heat the oil in a kettle or a large saucepan over medium heat and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium high heat until the mixture is wilted. Do not brown.
Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add the potatoes. Bring to a simmer, cover closely, and cook or simmer for 10 minutes.
Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from heat, add the basil and serve immediately with the croutons.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 980 milligrams, Sugar 6 grams, TransFat 0 grams