Pierre Franey's Fish Soup
Updated Jan. 9, 2025
- Total Time
- 30 minutes
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Ingredients
- 1½pounds skinless, boneless monkfish fillets
- 1pound raw mussels
- 24medium-size raw shrimp, about ¾ pound
- ¼cup olive oil
- 1tablespoon finely minced garlic
- 1½cups finely chopped onions
- 1½cups finely chopped green and white parts of leeks
- â…”cup finely chopped celery
- 1teaspoon turmeric
- 1teaspoon loosely packed thread saffron
- ¼teaspoon dried hot red pepper flakes
- 2cups canned imported tomatoes, crushed
- 6cups fish broth (see recipe)
- Salt to taste if desired
- Freshly ground pepper to taste
- ½cup finely chopped parsley
Nutritional analysis per serving (6 servings)
377 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 44 grams protein; 1467 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
Cut the fillets lengthwise in half or quarters. Cut each length into 1½- inch pieces. There should be about 3½ cups.
- Step 2
Rinse the mussels well and pull off and discard any ''beards'' that protrude. There should be 4 or more cups.
- Step 3
Shell and devein the shrimp. There should be about 1½ cups.
- Step 4
Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery. Add turmeric, saffron and pepper flakes. Cook, stirring, about 3 minutes.
- Step 5
Add the tomatoes and fish broth and cook 5 minutes. Add the fish and mussels and cook 5 minutes. Add the shrimp and cook about 2 minutes. Add salt and pepper and stir in the parsley. Serve.
Private Notes