Mediterranean Fish Soup

Show: Episode:

Picture of Mediterranean Fish Soup Recipe Photo: Mediterranean Fish Soup Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Yield:
6 main course servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 19 reviews

  • on May 06, 2013

    Flag

    This was a very good recipe, I left out the fennel and the flavor was wonderful, my son and husband also loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 23, 2013

    Flag

    OMG! Devine!! I served this for company (I used halibut,and they all thought they had died and gone to heaven. Instead of the croutons, I used Tyler Florence's rouille (See his Ultimate Seafood Soup on top. A friend brought crusty rosemary olive bread, and I made a green salad with balsamic vinigrette. What a feast! This is a time-consuming recipe, but so satisfying and worth it. I made it the night before and reheated just before serving, which allowed me to spend more time with my guests. Thanks, Emeril.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 20, 2013

    Flag

    This recipe is a little fussy but worth every minute. I love it as you can switch up the seafood as to what is fresh. This is one of my families favorites. If there is leftovers they are better still.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.