Mediterranean Fish Soup
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium onion, peeled and coarsely chopped, about 1 cup
- 5cloves garlic, smashed, peeled and sliced
- Pinch cayenne pepper
- 1tablespoon vegetable oil
- 4cups fish broth (see recipe)
- 1½pounds tomatoes, cored and roughly chopped, about 3 cups
- ½cup white wine
- ¼cup Pernod
- Large pinch saffron threads
- 1tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground pepper to taste
- Croutons (optional)
Nutritional analysis per serving (6 servings)
119 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 771 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
- Step 3
Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
- Step 4
Serve hot with croutons, if desired.
Private Notes
Comments
What about the fish?
@Elena: Was wondering the same thing!
What about the fish?