Name: Italian Fish Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 8 ounces sole (fresh or frozen) or 8 ounces other fish fillets (fresh or frozen); 6 ounces peeled and deveined shrimp (fresh or frozen); 3 cups water; 2 medium tomatoes, peeled and cut up; 1 cup thinly sliced carrot (2 medium); 1/2 cup chopped celery; 1/2 cup dry white wine or 1/2 cup water; 1/3 cup chopped onion; 2 teaspoons chicken bouillon granules; 1/2 teaspoon dried marjoram, crushed; 1/2 teaspoon finely shredded orange rind; 2 garlic cloves, minced; 2 bay leaves; 1 dash bottled hot pepper sauce; 1/4 cup tomato paste; 4 slices Italian bread, toasted

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Recipe by Barb G.

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A good winter time soup. My DH loves soup anytime. Recipe comes from Better Homes & gardens. Great with French bread and wine.

Ready In:: 40mins
Serves:
Units:

Nutrition Information

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ingredients

8 8 ounces sole (fresh or frozen) or 8 ounces other fish fillets (fresh or frozen)
6 ounces peeled and deveined shrimp (fresh or frozen)
3 cups water
2 medium tomatoes, peeled and cut up
1 cup thinly sliced carrot (2 medium)
¹⁄₂ cup chopped celery
¹⁄₂ cup dry white wine or 1/2 cup water
¹⁄₃ cup chopped onion
2 teaspoons chicken bouillon granules
¹⁄₂ teaspoon dried marjoram, crushed
¹⁄₂ teaspoon finely shredded orange rind
2 garlic cloves, minced
2 bay leaves
1 dash bottled hot pepper sauce
¹⁄₄ cup tomato paste
4 slices Italian bread, toasted

directions

Thaw the fish fillets and shrimp, if frozen.
Rinse fish and shrimp; pat dry with paper towels.
Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
Chill.
In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
Stir in tomato paste.
Add fish and shrimp to saucepan.
Bring mixture just to boiling; reduce heat.
Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
Discard bay leaves.
To serve, ladle into soup bowls.
Place a slice of Italian bread on each serving.
Serve immediately.

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RECIPE MADE WITH LOVE BY

@Barb G.

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@Barb G.

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"A good winter time soup. My DH loves soup anytime. Recipe comes from Better Homes & gardens. Great with French bread and wine."

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photo by Annacia

2/19/2010
review by Annacia

2/19/2010

First let me say that 4 servings became 2 tonight. The tomatoes really cooked away into the soup so I just picked out the skins at serving time. The only thing I would change would be to use fish stock (if available) in place of the chicken. This is a lovely light and low fat soup that I'm sure I'll make again. I didn't have sea bass so I used Mahi Mahi along with the shrimp.
review by RotiJala

11/14/2008

Excellent. I did it with scallops and white fish (Goldbutsfilet, don't know the English name) but I'd recommend adding the tomatoes only 8 minutes before the end of cooking. My other half and I finished four servings between us. ;D
review by larae.richard

1/4/2008

Very, very good. I used leftover grilled red snapper and one small package of dried shrimp (added with the veggies). Left out carrots and added a can of navy beans drained. My family loved it!
review by Nevets

4/30/2006

Great recipe. I made it just as listed and it was fantastic. Adding the shrimp was a nice touch. I plan to keep this recipe adn will try it with all kinds of fish. Thanks!