Any Fish of the Day can be used with this Mediterranean-style Fish Soup recipe shared by EverGreen friend, Lois T.

Serves: 4
Cook Technique: Large Pot
Difficulty: Medium
Total time: ~35 minutes
Source: Lois T

Ingredients

• • 2 Tbls olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bulb of fennel, chopped (optional), reserve fronds for garnish
  • 1 leek, white part only, sliced (optional)
  • 1 can chopped tomatoes, 14.5 oz
  • 6 oz white wine
  • 1 Qt seafood (or vegetable) stock
  • A few stems of thyme, or ½ tsp dried
  • Spoonful of basil pesto (optional)
  • Pinch of red pepper (Espelette is good, but any kind that you have)
  • Pinch of saffron
  • 1 lb. whitefish fillets (monkfish is ideal, but any sturdy white fish will do)
  • Additions for a heartier soup: 2 potatoes peeled and chopped, or 1 can (14.5 oz) cannellini beans, or serve with garlic toast

Instructions

1. Sauté onion and garlic (plus fennel and/or leek, if using) in oil for 10 minutes.
2. Add tomatoes, wine, stock (potatoes or beans, if using). Bring to a boil, then simmer for 10 minutes.
3. Take a small amount of stock out and soak saffron in it.
4. Add the fish, bring back to a low simmer, and cook for 5 minutes, or until fish is done. Monkfish may take longer.
5. Add the saffron and adjust seasoning (salt, pepper, lemon juice).
6. Break up the fish into soup bowls, ladle out the vegetables and broth, and sprinkle fennel fronds if you have them.