Mediterranean Fish Soup

Name: Mediterranean Fish Soup
Ingredients: 1 tbsp olive oil; 1 None fennel bulb, thinly sliced; 1 None onion, thinly sliced; 3 cloves garlic, crushed; None None Pinch saffron threads; 1 tbsp tomato paste; 1/2 cup dry white wine; 1 can (28 oz) crushed tomatoes; 2 cups fish stock; 1 tsp fresh thyme leaves; 6 None fresh sage leaves; 2 1/4 lbs mussels, scrubbed and bearded; 1 1/3 cups snapper fillets, cut into 1-inch pieces; 1 lb squid bodies, thickly sliced; 1/4 cup loosely packed fresh baby basil leaves

15 ingredients

4 steps

Ingredients

1 tbsp olive oil
1 None fennel bulb, thinly sliced
1 None onion, thinly sliced
3 cloves garlic, crushed
None None Pinch saffron threads
1 tbsp tomato paste
1/2 cup dry white wine
1 can (28 oz) crushed tomatoes
2 cups fish stock
1 tsp fresh thyme leaves
6 None fresh sage leaves
2 1/4 lbs mussels, scrubbed and bearded
1 1/3 cups snapper fillets, cut into 1-inch pieces
1 lb squid bodies, thickly sliced
1/4 cup loosely packed fresh baby basil leaves

Directions

1

Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
2

Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
3

In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
4

Divide soup among serving bowls. Sprinkle with basil.