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Home > Recipes > Soups > Fish Soup with Garlic-Rubbed Croutons

Fish Soup with Garlic-Rubbed Croutons

Submitted by: Kelly M

Date submitted: 30 July 2012 at 21:05:04

Cover Recipe: "Fish Soup with Garlic-Rubbed Croutons."

Fish Soup with Garlic-Rubbed Croutons

Total Time:

1 hour 35 minutes

Originaly Yeild:

6 servings




1.50 medium,  Pounds of fish

1 tbsp,  kosher salt

2 medium,  Onion, sliced

1 tin,  Juice from 1 orange

1 medium,  Pound of Shrimp, peeled and deveined

1 tbsp,  Fresh parsley leaves, chopped

1 tin,  White wine

0.25 tbsp,  Red pepper, crushed

2 medium,  Strips orange zest

2 medium,  Fennel bulbs, sliced

2 medium,  sized ribs celery, cut thinly on the diagonal

2 tbsp,  Tomato paste

3 oz,  Saffron threads

3 tbsp,  Olive oil

1 tbsp,  Peeled, seeded and chopped fresh tomatoes

8 medium,  garlic, peeled and smashed

8 tin,  Fish/shrimp stock

1 tsp,  Fresh black pepper


  1. Put the olive oil in a saucepan and heat it over low heat.
  2. Add the onion, celery, and garlic and fry them for 6 to 8 minutes.
  3. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer.
  4. Continue cooking the soup till the liquid is reduced by about one-third. This can easily be accomplished by cooking the soup with the saucepan uncovered for about 45 minutes.
  5. Add the fennel and tomatoes and cook for 20 minutes to soften the fennel.
  6. Add salt and the grinded black pepper.
  7. Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks.
  8. Add the fish, shrimp, and parsley to the broth and cook just for 6 minutes. The soup should be stirred only once or twice.

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