Mediterranean Fish Soup
Makes around 4 servings | Prep Time 15 minutes | Cook Time 15 minutes
If you want to emulate a group of long-lived people, look no further than those who subsist on a Mediterranean diet. Here’s a staple of that diet: a simple yet hearty fish soup. It’s easy because all you do is poach the fish in the aromatic broth for 4 minutes, and it’s ready to go. Any white fish will do, be it halibut, black cod, or bass. The fish pairs with shrimp and provides a blast of protein and energizing vitamin B12. Poaching keeps the fish nice and moist, and the herb drizzle is a delicious finishing touch.
Instructions
Heat the olive oil in a soup pot over medium- high heat, then add the onion, fennel, and 1⁄4 teaspoon salt and sauté until the vegetables begin to soften, 3 to 5 minutes. Stir in the garlic and red pepper flakes and sauté for 30 seconds more. Stir in the tomatoes with their juice and 1⁄4 teaspoon salt to deglaze the pot, stirring to loosen any bits stuck to the bottom.
Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer until the vegetables are just tender, about 8 minutes. Gently stir in the fish and shrimp and simmer until the seafood is tender and cooked through (it should be just opaque), about 4 minutes. Stir in the lemon zest, black pepper, and parsley. Taste; you may want to add a pinch or two of salt. Serve garnished with with the herb drizzle, or store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
2 teaspoons extra-virgin olive oil 1 onion, diced
1 fennel bulb, diced
Sea salt
2 cloves garlic, minced
1⁄8 teaspoon red pepper flakes
1 (141⁄2-ounce) can diced tomatoes
3 cups Magic Mineral Broth (page 35) or Old-Fashioned Chicken Stock (page 39)
1 pound white-fleshed fish, such as halibut, black cod, or bass, cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
1 teaspoon lemon zest
1⁄4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1⁄4 cup Many Herb Drizzle (page 127; optional), for garnish