Mediterranean Fish Soup
Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that's ready from the start in 30 minutes.
Recipe information
Total Time
30 min
Yield
Serves 6
Ingredients
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
Preparation
Step 1
1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
Step 2
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.
