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Basque Fish Soup

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Basque Fish Soup

Description

I just re-found this recipe while going through my Mom's old file box. She used to make this quite often when I was a child. She probably found the recipe in the newspaper. This is a quick, easy and delicious recipe using ingredients that I usually have on hand. It's also very versatile as for substituting....I didn't have fresh parsley so I used dried. I only had 1 can of diced tomatoes so I used the can of Ro-tel, which I did have on hand. Also, use any combo of fish/shellfish...tonight I made this using 2 small tilapia fillets and 1/2 lb. of bay scallops, it was a nice combo. This is a great cold weather soup....it will give you the warm fuzzies. I served it with freshly baked dinner rolls, though a crusty bread would be nice too.

Cooking Time

Preparation Time :15 Min

Cook Time : 50 Min

Total Time : 1 Hr 5 Min

Ingredients

Serves : 4
  • 1 onion
  • 1⁄2 celery
  • 1 garlic clove
  • 2 butter
  • 2 diced tomatoes
  • 1⁄2 dry white wine
  • 1⁄2 fresh parsley
  • 1⁄2 salt
  • 1⁄4 fresh ground black pepper
  • 1⁄4 thyme
  • 1lb frozen fish fillet, thawed, cut into chunks (can use any combo of fish or shrimp or scallops)

Directions

  • In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
  • Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
  • After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
  • Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
  • **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.
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#Tags

nveg