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Fish Soup With Vegetables And Red Pepper Sauce

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Ingredients
  Whole wheat bread slices 2 , crusts removed
  Fish broth/Bottled clam juice / reduced sodium chicken broth 6 Cup (96 tbs)
  Red bell pepper 1 Medium, coarsely chopped
  Garlic clove 2 Large, chopped
  Cayenne pepper 1⁄8 Teaspoon
  Olive oil 3 Tablespoon
  White of leek 3 Large, thinly sliced
  Shredded savoy cabbage 3 Cup (48 tbs)
  Tomatoes 2 , chopped
  Cod fillets/Haddock / ocean perch fillets 1 Pound, cut into 1 inch chunks
  Grated romano cheese 1⁄4 Cup (4 tbs)
Directions

1. In a shallow bowl, combine the bread slices and enough water to cover. Set aside to soak for 10 minutes.
2. Meanwhile, in a large saucepan, bring the broth to a boil.
3. Squeeze out the water from the bread and transfer the bread to a food processor. Add the bell pepper, garlic, and cayenne, and puree the mixture until smooth. With the machine still running, dribble in the oil; the resulting sauce should be thick. Set the sauce aside.
4. Add the leeks, cabbage, and tomatoes to the boiling broth, reduce the heat to low, and simmer the vegetables until they are tender, about 10 minutes.
5. Add the fish, cover, and cook until the fish is just firm and opaque, about 3 minutes. Pass the cheese and the red pepper sauce in separate bowls to spoon on top of the soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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