Mediterranean Fish Soup Recipes

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MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 main course servings

Number Of Ingredients 23

3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
8 cloves garlic, peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock, or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange, juiced
2 (3-inch) strips orange zest
2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
3/4 cup peeled, seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt, plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
Garlic-Rubbed Croutons, for serving, recipe follows
12 (1/2-inch) slices crusty French bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large clove garlic, cut in 1/2

Steps:

  • In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
  • Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
  • Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
  • Preheat the oven to 350 degrees F.
  • Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Yield 6

Number Of Ingredients 16

1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 ½ ounces canned mushrooms
¼ cup sliced black olives
½ cup orange juice
½ cup dry white wine
2 bay leaves
1 teaspoon dried basil
¼ teaspoon fennel seed, crushed
⅛ teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed

Steps:

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 11.9 g, Cholesterol 150.8 mg, Fat 3 g, Fiber 2.2 g, Protein 31.3 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 6.9 g

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Make and share this Mediterranean Fish Soup recipe from Food.com.

Provided by ngibsonn

Categories     Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 1/2 ounces canned mushrooms
1/4 cup sliced black olives
1/2 cup orange juice
1/2 cup dry white wine
2 bay leaves
1 teaspoon dried basil
1/4 teaspoon fennel seed, crushed
1/8 teaspoon ground black pepper
1 lb medium shrimp, peeled and deveined
1 lb cod fish fillet, cubed

Steps:

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker.
  • Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp.
  • Cover.
  • Cook 15 to 30 minutes, or until shrimp are opaque.
  • Remove and discard bay leaves.
  • Serve.
  • Variation: If you prefer a heartier soup, add more fish.
  • Add white fish or cod to slow cooker 45 minutes before serving.

Nutrition Facts : Calories 207.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 128.1, Sodium 1200.2, Carbohydrate 12.2, Fiber 2.5, Sugar 6.8, Protein 28.9

EASY FISH STEW WITH MEDITERRANEAN FLAVORS



Easy Fish Stew With Mediterranean Flavors image

This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 13

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Steps:

  • Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
  • Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams

CHUNKY MEDITERRANEAN FISH SOUP



Chunky Mediterranean fish soup image

Hoki has a firm white flesh which works well in this warming soup

Provided by CJ Jackson

Categories     Lunch, Main course, Soup, Supper

Time 15m

Number Of Ingredients 8

500g tub Napoletana (tomato and basil) pasta sauce
450ml fish stock
2 courgettes , finely sliced
1bulb fennel , finely sliced
450g hoki fillet , defrosted
handful basil leaves, torn
1 tsp chipotle chilli in adobo sauce or chilli paste, to serve
5 tbsp half-fat crème fraîche , to serve

Steps:

  • Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
  • Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
  • Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Nutrition Facts : Calories 164 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.83 milligram of sodium

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Provided by Barbara Kafka

Categories     lunch, soups and stews, appetizer, side dish

Time 30m

Yield Six servings

Number Of Ingredients 12

1 medium onion, peeled and coarsely chopped, about 1 cup
5 cloves garlic, smashed, peeled and sliced
Pinch cayenne pepper
1 tablespoon vegetable oil
4 cups fish broth (see recipe)
1 1/2 pounds tomatoes, cored and roughly chopped, about 3 cups
1/2 cup white wine
1/4 cup Pernod
Large pinch saffron threads
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
Croutons (optional)

Steps:

  • Combine the onion, garlic, cayenne pepper and oil in a five-quart casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for four minutes.
  • Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
  • Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
  • Serve hot with croutons, if desired.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 769 milligrams, Sugar 4 grams, TransFat 0 grams

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Categories     Bread     Fish     Dessert     Boil

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
1 large sweet onion, chopped (about 2 cups)
1/4 cup dry white wine or Swanson® Chicken Broth
4 cups Swanson® Vegetable Broth or Chicken Broth (Regular orCertified Organic)
1 can (14.5 ounces) diced tomatoes, undrained
24 (8 ounces) sliced fresh mussels, scrubbed and beards removed
1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1/2 pound fresh or thawed frozen large shrimp, peeled and deveined
Shredded fresh basil leaves

Steps:

  • Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
  • Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.ë
  • TIPS
  • • Tip: Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.
  • • Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.
  • NUTRITIONAL INFORMATION
  • With Swanson Chicken Broth:
  • Serving size 1 serving;
  • Calories 288;
  • Total Fat 9g;
  • Saturated Fat 1g;
  • Cholesterol 145mg;
  • Sodium 1095mg;
  • Total Carbohydrate 11g;
  • Dietary Fiber 2g;
  • Protein 38g

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
1 large sweet onion, chopped (about 2 cups)
1/4 cup dry white wine or Swanson® Chicken Broth
4 cups Swanson® Vegetable Broth or Chicken Broth (Regular or Certified Organic)
1 can (14.5 ounces) diced tomatoes, undrained
24 (8 ounces) sliced fresh mussels, scrubbed and beards removed
1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1/2 pound fresh or thawed frozen large shrimp, peeled and deveined
Shredded fresh basil leaves

Steps:

  • 1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
  • 2. Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.

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