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Mediterranean Fish Soup

Global.Potpourri's picture
  French bread slice 12 (Cut 3/4 Inch Thick)
  Onions 2 Medium, chopped
  Garlic 3 Clove (15 gm), crushed
  Vegetable oil 1⁄4 Cup (4 tbs)
  Tomatoes 3 Medium, chopped
  Bottled clam juice 8 Ounce (1 Bottle)
  Water 6 Cup (96 tbs)
  Salt 2 Teaspoon
  Finely chopped thyme/1/2 teaspoon dried thyme leaves 1 Teaspoon
  Crushed fennel seed 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Assorted white fish 2 Pound (Halibut, Haddock, Pollack, Red Snapper, Whiting, Bass, Cod, Flounder)

Place bread in single layer on cookie sheet.
Bake in 325° oven until crisp, about 30 minutes.
Cook and stir onions and garlic in oil in Dutch oven over medium heat until onions are tender.
Add tomatoes, clam juice, water, salt, thyme, fennel seed, turmeric, pepper and bay leaf.
Heat to boiling; reduce heat.
Cover and cook 5 minutes.
Cut fish into 1-inch chunks; add to tomato mixture.
Heat to boiling; reduce heat.
Cover and cook until fish flakes easily with fork, about 5 minutes.
Pour soup into tureen.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2525 Calories from Fat 710

% Daily Value*

Total Fat 79 g121.4%

Saturated Fat 9.8 g49.1%

Trans Fat 0 g

Cholesterol 607.8 mg202.6%

Sodium 7473.6 mg311.4%

Total Carbohydrates 236 g78.7%

Dietary Fiber 20.9 g83.7%

Sugars 40.8 g

Protein 212 g423.6%

Vitamin A 89.4% Vitamin C 152.8%

Calcium 109.5% Iron 81.7%

*Based on a 2000 Calorie diet

Mediterranean Fish Soup Recipe