Use our Fish Broth to make this tasty fish soup. Serve with some crostini for sopping up the tasty broth.
2 tablespoons COLAVITA Extra Virgin Olive Oil 1 medium onion, finely chopped 2 cloves garlic, minced 2 cups fish broth (see Note) 1 cup Italian plum tomatoes, with liquid, diced fine 1/2 cup dry white wine Kosher salt Freshly ground black pepper 16 small littleneck clams, scrubbed or 1 pound mussels, cleaned 1 pound large shrimp, peeled and deveined 1 pound assorted fish fillets, cut into 3/4 inch pieces 1/4 cup coarsely chopped Italian parsley leaves
1. Heat the olive oil in a heavy 5 quart pot or Dutch oven over medium heat. Stir in the onion and garlic; saute, stirring frequently, until the onion is wilted, about 5 minutes. 2. Add the fish broth, tomatoes and wine. Season to taste with salt and pepper. Adjust the heat and simmer 30 minutes. 3. Add the clams or mussels, cover the pot and boil just until the clams begin to open, about 4 minutes. Add the shrimp and fish fillets. Cover and cook until the clams are opened and the fish is cooked through, about 2 minutes. (If using mussels, add along with shrimp and fish fillets.) Stir in the parsley. 4. Ladle into warmed soup bowls. Makes 8 servings Per Serving: 197 Calories (30.0% from fat); 6g Fat (1g Sat, 3g Mono, 1g Poly); 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 382mg Sodium. Food Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Cooks Note: Lacking fish broth, you could tie 1 or 2 small fish heads or the shells from the shrimp in a cheesecloth bag; add it to the pot along with 2 cups of water when adding the tomatoes and wine. There should be enough water to cover all the ingredients. Simmer, removing the bag prior to adding the shellfish and fish.