Fish Soup

Number of servings : 6 to 8 Prep time: 40 minutes Cooking time: 40 minutes Type of meal : |

Number of servings : 6 to 8

Prep time: 40 minutes

Cooking time: 40 minutes

Type of meal : | Soups | Soups

Special diet :

Ingredients

1     onion, chopped finely
1 bulb    fennel, chopped finely
4 cloves    garlic, germ removed, chopped finely
45 ml / 3 tbsp    olive oil
2     medium carrots, peeled and diced
500 ml / 2 cups    medium yellow-flesh potatoes, peeled and diced
250 ml / 1 cup    white wine
500 ml / 2 tasses    court-bouillon (vegetable stock)
2 sprigs    thyme, stemmed
1    bay leaf
1 can, 796 ml / 28 oz    diced Italian tomatoes
250 ml / 1 cup    commercial tomato sauce
To taste    salt and freshly ground pepper
450 g / 1 lb    monkfish, trimmed, in cubes
450 g / 1 lb    medium shrimp, shelled
45 ml / 3 tbsp    chopped parsley
60 ml / 4 tbsp    shredded basil leaves

Accompaniment
1    ficelle (a very thin baguette), in thin slices, toasted
As required    grated Parmesan cheese

Directions

In a saucepan, wilt the onion, fennel and garlic in 30 ml / 2 tbsp of oil.

Add the carrots, potatoes, wine, court bouillon, thyme, bay leaf, tomatoes, tomato sauce and seasonings. Stir to combine, bring to a boil, cover and simmer for 30 minutes.

Just before serving, bring the soup back to a boil, add the monkfish and shrimp and cook, stirring, until the fish is opaque.

Serve in heated soup bowls, garnished with fresh herbs, croutons and cheese.

Nutritional information:

Fish Soup