It has been quite ch-ch-chilly here in the NorthEast over the past few days. And I have been just waiting to bake! But yesterday my husband asked, ‘So, is it time to make soup again?’ I am sure you have heard me mention once or twice (or a dozen times!) how very much Robert loves his soup! And homemade soup has not been on our menu over the summer months, for sure! Being it is just the onset of soup season, I had not made a vat of stock since the Spring so I thought long and hard about a really flavorful soup that wouldn’t need to rely on homemade stock. This Mediterranean Fish Soup is the result. He thoroughly enjoyed it…with the only thing missing being a loaf of homemade bread. (“Maybe tomorrow!”, I said.)
This soup is fairly forgiving. Choose varieties of fish (maybe even some mussels or small clams!) that your family enjoys. And the choices of vegetables can be switched up, too. If I had had a head of cauliflower, it definitely would have joined the pot! I did steam a couple of handfuls of fresh green beans that I found in the veggie drawer…they were a nice addition! (I would love to hear what you decide to add to your rendition of this soup; please leave a message in the comments section, ok?) Enjoy!
Mediterranean Fish Soup
ingredients:
2 tablespoons olive oil
1 red onion, diced small
2 stalks celery, cut into narrow slices
5 or 6 medium-sized baby bella mushrooms, chopped medium
1 cup chopped leeks use ONLY white part (approx. 2 leeks)
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or additional stock)
1 (28 ounce) can chunky crushed tomatoes
1 quart good chicken (or vegetable) stock
1/2 small butternut squash, peeled and chopped medium
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon sea salt
few grinds of freshly ground pepper (or lemon pepper!)
1 (6 ounce) salmon fillet (no skin), cut into bite-sized chunks
1 (4 ounce) tilapia fillet (or another mild-tasting white fish), cut into bite-sized chunks
6 ounces raw medium-sized shrimp
½ lemon
directions:
in a large stockpot, heat olive oil over medium-high heat
add onions, mushrooms, and leeks; saute for 7-8 minutes ‘til mushrooms just begin to brown
stir in the chopped garlic and stir constantly for 1 minute
add in the wine, stock and tomatoes; bring to a boil. reduce heat, cover and simmer for 30 minutes
remove lid, add in the butternut and seasonings; stir well. simmer for additional 5 minutes
slide in the salmon and tilapia; continue to simmer for 8-9 minutes
add in the shrimp and simmer for 5 more minutes
reduce heat to very low and carefully taste for additional seasoning; add if needed
serve with rice or small pasta (a little squeeze of fresh lemon is perfect!)
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
This sounds amazing!
it was scrumptious, dana! if you prepare it, i would love to hear your thoughts! <3