This soup recipe featuring fish, sea food and vegetables is not only quick, it’s also healthy, light and flavorful! This will serve four to six people. If you are on a budget, you can buy frozen seafood mix packages and frozen fish such as Tilapia that are reasonably priced or replace the fish/seafood by chicken.
– 1 fennel bulb
– 1 celery
– 1 lime
– 2 cups soy shoots
– 5 cups fish stock
– 1 cup red or white wine (if you want)
– 4 cups tomato juice (if you want)
– 12oz seafood medley: calamari rings, peeled shrimp, bay scallops. I usually count 1 to 2 big scallops and 2 to 3 shrimp per person. It can be bought mixed and frozen
– 8 to 10oz cod, halibut, monk fish or any fish you like but it has to be firm and cut in big chunks
– 1 can of baby clams
– 2 cloves garlic minced, one medium onion minced, thyme, 2 bay leaves, salt and pepper, red pepper flakes
– Olive oil
In a medium pot over medium heat, heat some olive oil. Cook a whole fennel bulb, the celery ribs, 2 cups of soy shoots, a medium onion, and two cloves of garlic, all finely chopped, for 5 to 10 minutes. You may have to add a little water so the vegetables don’t get brown. If you want a spicy kick, add some red pepper flakes or some diced hot peppers! If you want more vegetables, feel free to improvise. Remember, cooking is a learning experience!
Add 1 cup of red or white wine, or just fish stock if you’d prefer not to use alcohol. Add 4 more cups of fish stock (or tomato juice), a 10 oz can of baby clams with the juice, 2 bay leaves, and thyme to taste.
Let simmer for 10 to 15 minutes, or until the volume has reduced by about a quarter. Squeeze the lime.
Add the seafood – you can also add crab meat if you want to be fancy. This recipe can also be prepared with an Asian twist by replacing the thyme and bay leaves with lemon grass.
Cook for 6 to 8 minutes, then add the fish at the last moment and cook for another 5-6 minutes. When ready, remove the bay leaves and add the chopped chives. Serve warm. Enjoy!