You can use either chicken or fish broth as your base on this, but this is probably the simplest recipe to make – all it has is fish, broth, vegetables and spices. Low in calories and fat – you can’t go wrong. Add gluten to this with crispy garlic bread.
California Fish Soup
- 1 lb. firm white fish fillets rockfish, yellowtail, or halibut
- 8 ounces shrimp peeled with tail off
- Salt and freshly ground pepper
- 2 yellow onions chopped
- 1 red bell pepper peeled, seeded, and chopped
- 3 or 4 small zucchini sliced into rounds
- 4 cloves garlic finely minced
- 1/4 cup olive oil
- 2 teaspoons red pepper flakes
- 2 teaspoons dried oregano 4 teaspoons if fresh
- 4 tablespoons fresh basil chopped
- 1 bay leaf
- 2 small cans chopped tomatoes
- 1 cup dry white wine
- 3 quarts chicken or fish broth
- Cut the fish into uniform chunks 1-2 inches long. Cut shrimp in half lengthwise. Place fish and shrimp in a shallow non-reactive dish and sprinkle with salt and pepper. Cover and refrigerate while making the broth.
- In a large, heavy saucepan over medium heat, warm the olive oil. Add the onions, zucchini and bell peppers and cook, stirring, until tender, about 10 minutes.
- Add the garlic, red pepper flakes, oregano and bay leaf and cook for 2 minutes. Add the tomatoes and simmer for 3 minutes longer. Add the wine and stock and simmer, uncovered for another 10 minutes.
- Season to taste with salt and pepper. Add the fish and shrimp and simmer, uncovered, until the fish is opaque and the shrimp is pink. Add the basil. Serve at once with hearty French bread and a good red wine.