Wedding Fish Soup

By • March 29, 2013 • 0 Comments



Author Notes: This is a quick, "honey it's your turn to cook" meal. Literally. So I raided the fridge and--fortunately for my better half--I tend to have a well stocked pantry, except white wine! So I finally uncorked the last (old but not getting better) bottle of our wedding champagne. The shrimp and scallops were frozen Trader Joes type that I keep on hand for easy cooking nights. This came out super flavorful, good for you, budget friendly, and goes well with a simple salad side and, of course, a glass of bubbly!bonbonmarie

Serves 4

  • 1 pound firm fleshed white fish, cut in 1" chunks
  • 12 shrimp, uncooked in shell (30)
  • 12 sea scallops, small
  • 1 onion, small, chopped
  • 3 garlic cloves, smashed and roughly chopped
  • 3 celery ribs, diced
  • 1 14.5 oz can diced tomatoes w/ juice
  • 4 cups chicken stock
  • 1 cup dry white wine
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 1 rosemary sprig
  • 1/2 fennel bulb, thin sliced then chopped (reserve fronds for garnish)
  • 2 tablespoons prepared chunky style salsa
  • 1/2 teaspoon red pepper flakes, to taste
  • salt and pepper to taste
  • 1 teaspoon pernod, optional
  • 2 tablespoons extra virgin olive oil
  1. Saute onions in olive oil. Add garlic and cook until softened. Add celery and cook another three minutes.
  2. Add stock, salsa, tomatoes, bay leaf, rosemary, pepper flakes, salt and a generous few grinds of black pepper. Cook for 15 min or until vegetables are tender. Add wine, fennel and thyme. cook 5 minutes more. Taste and season.
  3. Rinse all seafood and drain. With soup at a hot, but gentle simmer, add shrimp and scallops to pot. After shrimp has turned pink and lost it's translucence, add fish chunks. Gently incorporate into the stew and simmer until fish is cooked through.
  4. Optionally, finish the soup with a teaspoon or so of Pernod. Serve in bowls garnished with chopped fennel fronds.
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small