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Ingredients
2 tablespoons olive oil
1 bulb fennel, chopped
1 red pepper, sliced
1 yellow pepper, sliced
3 leeks, chopped
1 clove garlic, minced
1 teaspoon dried hot crushed red pepper
2 cups canned Italian tomatoes
3 cups fish stock or water
½ cup dry vermouth or white wine
Course salt and freshly ground pepper to taste
1 pound halibut, cut into 1-inch pieces
½ pound shrimp, peeled
½ pound bay scallops
Chopped parsley or chives to garnish
Nutritional analysis per serving (4 servings)
28 grams carbs; 162 milligrams cholesterol; 412 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 7 grams fiber; 1792 milligrams sodium; 47 grams protein; 10 grams sugar
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
In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
- Step 2
Add the crushed red pepper, tomatoes, stock or water and vermouth. Season to taste with salt and pepper and simmer gently, covered for 10 minutes. Uncover and simmer for 10 more minutes. The sauce should be fairly thick.
- Step 3
Add the halibut, shrimp and scallops and cook for two minutes. Be careful not to overcook. Garnish with parsley or chives and serve in hot soup bowls.
This is good accompanied by slices of toasted polenta. A stock can be made with the fish bones and shrimp shells and frozen for use later.
Private Notes
Comments
I made this tonight and it was wonderful alongside some fresh crusty bread. It was easy to pull together, though I had no halibut, so I subbed in lobster meat (and used the shells, plus the prawn shells and some vegetables, to make a beautiful broth). If you prepped the ingredients the night before, it would be an easy and amazing 30 minute dinner. At under 400 calories for a huge 2-cup serving, it is filling and delicious. Definitely recommend.
Because I like to make a portion for now and freeze a portion for later, I doubled the seafood broth (from shrimp shells only), added a thread of saffron, caramelized the onions. Followed all other ingredients, using a seafood combo of scallops, shrimp, and sea bass (no halibut available). This may be my most favorite soup... EVER. Just HEAVENLY.
Delicious soup! I modified by adding chopped potatoes so it was a little heartier but it would have been great without it, too.
Delicious! I added saffron and used the seafood I had on hand - salmon and prawn. My husband and I both enjoyed it with a crusty sourdough baguette and sweet butter. Heaven.
A great use for leftover swordfish. Doubled the shrimp but would halve the tomatoes and add lemon juice for a brighter flavor.