Mediterranean-Style Fish Soup Recipe - The Mediterranean Dish

Name: Mediterranean-Style Fish Soup Recipe - The Mediterranean Dish
Cuisine: Mediterranean
Ingredients: 1 ½ teaspoon coriander; 1 teaspoon cumin; 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes; ¾ teaspoon turmeric; ½ teaspoon paprika; 1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces); Kosher salt and black pepper; Extra virgin olive oil; 1 red onion, chopped; 1 red bell pepper, chopped; 2 celery ribs, chopped; 4 garlic cloves minced; 1 28- ounce can whole tomatoes; ½ cup white wine; 4 cups vegetable stock or chicken stock, preferably low-sodium; 1 cup packed chopped fresh parsley; 1 cup packed chopped fresh cilantro; 3 green onions chopped (both white and green parts); 1 lemon juice of

7 steps

Updated at: Wed, 16 Aug 2023 20:34:35 GMT

Ingredients

0 servings

1 ½ teaspooncoriander

1 teaspooncumin

1 teaspoonAleppo pepper flakes

or 1/2 teaspoon red pepper flakes

¾ teaspoonturmeric

½ teaspoonpaprika

1.5 poundsfish fillet

moderately firm, I used a combination of sea bass and red snapper, cut into chunks, 1 1/2 -inch pieces

kosher salt

black pepper

extra virgin olive oil

1 x 28 ouncecan whole tomatoes

½ cupwhite wine

4 cupsvegetable stock

or chicken stock, preferably low-sodium

1 cupfresh parsley

packed, chopped

1 cupfresh cilantro

packed, chopped

3green onions

chopped, both white and green parts

1lemon

juice of

Instructions

Step 1

In a small bowl, mix the spices together.

Step 2

Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.

Step 3

In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.

Step 4

Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.

Step 5

Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).

Step 6

Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Step 7

Notes

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