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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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from fresh tart - /Fish-Soup-Tomatoes-11443293 Ingredients:
2 tablespoons olive oil, more for drizzling |
1/2 medium onion, chopped |
3 cloves garlic, chopped |
1/4 teaspoon red pepper flakes |
1/2 cup dry white wine |
1 (8 ounce) bottle clam juice |
1 (24 ounce) can whole italian tomatoes |
12 ounces firm white fish (ex -- halibut) |
1/4 cup chopped italian parsley |
salt and freshly ground black pepper |
Directions:
1. Heat a large saucepan over medium-low heat. Add olive oil, then onion, and slowly saute onion until softened but not browned, about 15 minutes.
2. Add garlic and red pepper flakes and saute for 5 minutes.
3. Turn heat to medium. Add white wine and simmer for 5 minutes.
4. Add clam juice. Crush tomatoes by hand into the soup, adding the remaining juices. Turn heat to low and simmer, uncovered, for 10 minutes.
5. Stir in fish and parsley and simmer gently for 5-10 minutes, until fish is just cooked through.
6. Season with salt & pepper to taste. Serve immediately, ladled over toasted bread, and drizzled with a little olive oil.
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