Tomato-Based White Wine Fish Soup

Tomato-Based White Wine Fish Soup
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • Thyme sprigs (optional)
  • 1 cup chopped onion
  • 1 cup dry white wine
  • ½ teaspoon chopped fresh thyme
  • ½ pound peeled and deveined shrimp, chopped
  • 1 ½ teaspoons chopped fresh tarragon
  • + 9 more ingredients
    • 2 garlic cloves, minced
    • ½ pound sea scallops
    • 1 cup chopped red bell pepper
    • ½ pound skinless halibut fillets, cut into 1-inch pieces
    • 5 tablespoons tomato paste
    • 1 cup chopped fennel bulb
    • 1 cup thinly sliced carrot
    • 2 (8-ounce) bottles clam juice
    • 1 ½ tablespoons olive oil

1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fenne...

View full recipe at My Recipes

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