3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
8 cloves garlic, peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock, or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange, juiced
2 (3-inch) strips orange zest
2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
3/4 cup peeled, seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt, plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
Garlic-Rubbed Croutons, for serving, recipe follows
In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
Garlic-Rubbed Croutons:
12 (1/2-inch) slices crusty French bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large clove garlic, cut in 1/2
Preheat the oven to 350 degrees F.
Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.
Yield: 12 croutons for serving with soup
Photo: Mediterranean Fish Soup Recipe


















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By rockierockpen
on November 21, 2011
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Since I'm currently located in Singapore, it was impossible for me to find fennel blubs! I had to substitute with fennel seeds, which helped with flavor but it would have been nice to eat some fennel instead of fishing out the seeds every so often. Instead of using croutons, I grilled some pita bread with olive oil and a bit of garlic. Some tandori yogurt sauce and you're good to go!
The next time I make this, I'll def. marinate the shrimp in orange juice and red peppers. It tasted too plain next to the fish! (I used fresh snapper. It was also a bit too tomato-y for my liking, but the bf really enjoyed it.
By MamaMaria79
Zeeuws-Vlaanderen
on October 30, 2011
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This soup was delicious, very flavorful and healthy what more do you want. We love it!
By BlossomThyme
Millersville, MD
on October 07, 2011
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I start almost every review of Emeril's recipes with, Emeril I love you. No exception here. There is also something comforting about how the kitchen smells when this soup is cooking. Followed the recipe without alteration. Perfection. I like to cook it just to smell it as well as eat it, it makes me feel good. My mother commented on it as well also. Aromatherapy on this recipe. And eating it! It's like the most comforting feeling. Leftovers....this soup is addicting. I'm not going to change much for this recipe, it's perfect just the way it is.
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