Name: Basque Fish Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Cuisine: Basque
Ingredients: 1 medium onion, chopped; 1/2 cup chopped celery, with leaves; 1 large garlic clove, minced; 2 tablespoons butter; 2 (14 1/2 ounce) cans diced tomatoes, undrained; 1/2 cup dry white wine; 1/2 cup minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon thyme; 1 lb frozen fish fillet, thawed, cut into chunks (can use any combo of fish or shrimp or scallops)

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Basque Fish Soup

At a Glance

Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 4 serving(s)

Dietary

Low Cholesterol

Allergens

Fish
Milk

Calories 248.5 per serving 994 for selected servings

Fat 7.3g per serving 29.2g for selected servings

Sugar 7.2g per serving 28.8g for selected servings

Protein 28.4g per serving 113.6g for selected servings

Carbohydrates 12.6g per serving 50.4g for selected servings

I just re-found this recipe while going through my Mom's old file box. She used to make this quite often when I was a child. She probably found the recipe in the newspaper. This is a quick, easy and delicious recipe using ingredients that I usually have on hand. It's also very versatile as for substituting....I didn't have fresh parsley so I used dried. I only had 1 can of diced tomatoes so I used the can of Ro-tel, which I did have on hand. Also, use any combo of fish/shellfish...tonight I made this using 2 small tilapia fillets and 1/2 lb. of bay scallops, it was a nice combo. This is a great cold weather soup....it will give you the warm fuzzies. I served it with freshly baked dinner rolls, though a crusty bread would be nice too.

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Equipment

Large saucepan

Ingredients

1 medium onion, chopped
1/2 cup chopped celery, with leaves
1 large garlic clove, minced
2 tablespoons butter
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup dry white wine
1/2 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon thyme
1 lb frozen fish fillet, thawed, cut into chunks (can use any combo of fish or shrimp or scallops)

Instructions

In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
**reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.

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Basque Fish Soup

At a Glance

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