Basque Fish Soup
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 1 medium onion, chopped
- 1⁄2 cup chopped celery, with leaves
- 1 large garlic clove, minced
- 2 tablespoons butter
- 2 (14 1/2ounce) cans diced tomatoes, undrained
- 1⁄2 cup dry white wine
- 1⁄2 cup minced fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon thyme
- 1 lb 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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