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Fish Soup with Tomatoes and Red Pepper-Garlic Sauce Recipe

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce Recipe

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Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

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Ingredients

Count

Nutrition

535

Calories

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock or bottled clam juice
1 cup chopped fresh italian parsley
2 3- inch-long strips orange peel
3 lb ripe tomatoes, peeled, coarsely chopped
1 lb medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
1 large red-skinned potato, quartered
1 large pinch of saffron threads
2 1/2 lb lingcod fillets, cut into 1 1/2-inch pieces
1 red bell pepper
6 tbsp extra-virgin olive oil
3 garlic cloves
1 french-bread baguette, cut into 1/4-inch-thick rounds

Directions:

Make soup: Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
Make rouille: Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	535.33 Kcal (2241 kJ)
Calories from fat	223.62 Kcal
		% Daily Value*
Total Fat	24.85g	38%
Cholesterol	101.37mg	34%
Sodium	662.73mg	28%
Potassium	2314.49mg	49%
Total Carbs	33.69g	11%
Sugars	14.44g	58%
Dietary Fiber	7.41g	30%
Protein	44.47g	89%
Vitamin C	84.3mg	141%
Vitamin A	1.5mg	50%
Iron	10.4mg	58%
Calcium	126.5mg	13%

Amount Per 100 g
Calories	56.93 Kcal (238 kJ)
Calories from fat	23.78 Kcal
		% Daily Value*
Total Fat	2.64g	38%
Cholesterol	10.78mg	34%
Sodium	70.47mg	28%
Potassium	246.12mg	49%
Total Carbs	3.58g	11%
Sugars	1.54g	58%
Dietary Fiber	0.79g	30%
Protein	4.73g	89%
Vitamin C	9mg	141%
Vitamin A	0.2mg	50%
Iron	1.1mg	58%
Calcium	13.5mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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