Fisherman's Soup

Name: Fisherman's Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 118 milliliters chopped celery; 177 milliliters dry white wine; 59 milliliters chopped fresh parsley; 2 Tbsps chopped fresh rosemary; 2 garlic cloves, finely chopped; 3 Tbsps olive oil; 4 servings Extra-virgin olive oil; 1 medium onion, finely chopped; 227 grams orange roughy fillet, cut into 2-inch pieces; 4 servings Additional chopped fresh parsley; 454 grams plum tomatoes, peeled, chopped; 1 teaspoons dried crushed red pepper; 227 grams sea bass fillet, cut into 2-inch pieces; 4 servings Sea salt; 227 grams uncooked large shrimp, peeled, deveined; 113 grams cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole; 1 liters water

Fisherman's Soup is a dairy free and pescatarian main course. This recipe makes 4 servings with 481 calories, 37g of protein, and 28g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have olive oil, parsley, wine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 3 tablespoons oil in large pot over medium heat.

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Cooking Oil

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Pot

Add onion, celery and garlic. Saut 10 minutes. Stir in next 4 ingredients. Saut 2 minutes.

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Celery

Garlic

Onion

Sprinkle flour over. Stir 2 minutes.

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All Purpose Flour

Add wine; cook until liquid evaporates.

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Wine

Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.

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Water

Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.

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Seafood

Soup

Salt

Ladle soup into 4 bowls.

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Soup

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Bowl

Ladle

Sprinkle with additional parsley and sea salt.

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Sea Salt

Parsley

Drizzle soup with olive oil.

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Olive Oil

Soup

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Pot

Bowl

Ladle

Ingredients

Servings:

1Tbsp

all purpose flour 118milliliters

chopped celery 177milliliters

dry white wine 59milliliters

chopped fresh parsley 2Tbsps

chopped fresh rosemary 2

garlic cloves, finely chopped 3Tbsps

olive oil 4servings

Extra-virgin olive oil 1medium

onion, finely chopped 227grams

orange roughy fillet, cut into 2-inch pieces 4servings

Additional chopped fresh parsley 454grams

plum tomatoes, peeled, chopped 1teaspoons

dried crushed red pepper 227grams

sea bass fillet, cut into 2-inch pieces 4servings

Sea salt 227grams

uncooked large shrimp, peeled, deveined 113grams

cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole 1liters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.