Basque Fish Soup

Name: Basque Fish Soup
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)

11 ingredients

5 steps

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)

Directions

1

In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
2

Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
3

After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
4

Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
5

**reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.