How To Make Venetian Fish Soup
Have a warm and comforting bowl of this Venetian fish soup that’s packed with vegetables, simmered in wine and herb-seasoned stock, for a filling meal!
Serves:
Ingredients
- ½lblarge shrimp
- 2cupswater
- 3tbspolive oil
- 2carrots
- 2onions
- 1fennel bulb
- 2celery ribs
- 6garlic cloves
- ½cupdry white wine
- 3½cupsclam juice,bottled
- 2½cupstomatoes in thick puree,(28 oz), crushed, canned
- ¼tspdried red pepper flakes
- 5tbspfresh parsley,chopped
- ½tspdried thyme
- 1tspsalt,or more
- 2bay leaves
- 2lbswhite fish fillets,moderately firm, use a mixture of 2 or 3 kinds
- 1tspfresh ground black pepper
Instructions
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Put the shrimp shells and the water in a small pot, then bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
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In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic, then cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
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Add the wine, then cook for about 5 minutes until it almost evaporates. Stir in the shrimp stock, clam juice, tomatoes, red pepper flakes, 4 tablespoons of parsley, thyme, salt, and bay leaves.
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Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
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Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer for about 2 minutes until the fish and shrimp are just done.
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Serve warm, and enjoy!
Nutrition
- Calories: 512.26kcal
- Fat: 15.15g
- Saturated Fat: 3.03g
- Trans Fat: 0.01g
- Monounsaturated Fat: 8.73g
- Polyunsaturated Fat: 2.33g
- Carbohydrates: 21.12g
- Fiber: 5.74g
- Sugar: 9.51g
- Protein: 69.72g
- Cholesterol: 184.84mg
- Sodium: 2126.29mg
- Calcium: 152.99mg
- Potassium: 1531.28mg
- Iron: 12.69mg
- Vitamin A: 378.88µg
- Vitamin C: 34.76mg
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