MEDITERRANEAN FISH SOUP

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Mediterranean Fish Soup image

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
1 large sweet onion, chopped (about 2 cups)
1/4 cup dry white wine or Swanson® Chicken Broth
4 cups Swanson® Vegetable Broth or Chicken Broth (Regular or Certified Organic)
1 can (14.5 ounces) diced tomatoes, undrained
24 (8 ounces) sliced fresh mussels, scrubbed and beards removed
1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1/2 pound fresh or thawed frozen large shrimp, peeled and deveined
Shredded fresh basil leaves

Steps:

  • 1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
  • 2. Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.

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