Fisherman's Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1/2 cup chopped celery
- 6 cups water
- 3 tablespoons olive oil
- sea salt
- 1 tablespoon all purpose flour
- 1/4 cup chopped fresh parsley
- 3/4 cup dry white wine
- extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 pound plum tomatoes, peeled, chopped
- 1 8-ounce orange roughy fillet, cut into 2-inch pieces
- 1 8-ounce sea bass fillet, cut into 2-inch pieces
- 8 ounces uncooked large shrimp, peeled, deveined
- 4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
- additional chopped fresh parsley
- Carbohydrate 13 g(4%)
- Cholesterol 195 mg(65%)
- Fat 24 g(36%)
- Fiber 3 g(11%)
- Protein 34 g(68%)
- Saturated Fat 3 g(17%)
- Sodium 453 mg(19%)
- Calories 430
Preparation Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes. Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt. Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.
Preparation Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes. Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt. Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.
