Ingredients and Weight:
- 1/2 cup olive oil
- 2 medium yellow onions, chopped (about 2 cups)
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 3 cups fish or seafood stock
- 1 cup dry white wine
- 1 pound assorted white fish fillets, cut into 1-inch pieces (such as cod, halibut, or tilapia)
- 1 pound assorted seafood, such as shrimp, mussels, or scallops
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, oregano, thyme, and crushed red pepper flakes. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
- Stir in the fish or seafood stock and white wine. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the fish fillets and seafood. Cook until the fish is cooked through and opaque, about 5 minutes.
- Stir in the cherry tomatoes and parsley. Season with salt and black pepper to taste.
- Remove from heat and let the soup rest for 5 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Protein: 30 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
Dish Characteristics:
- Light and flavorful with a rich seafood broth.
- Packed with tender fish fillets and a variety of seafood.
- Loaded with vegetables, such as onions, garlic, and tomatoes.
- Seasoned with aromatic herbs and spices like oregano, thyme, and parsley.
User Comments:
- "This soup is absolutely delicious! The seafood is cooked to perfection, and the broth is so flavorful."
- "I love the combination of flavors in this soup. It's light and refreshing, yet still hearty and satisfying."
- "This is a great soup to make for a crowd. It's easy to prepare and everyone always loves it."
Special Precautions and Tips:
- To save time, you can use pre-cut fish fillets and seafood.
- If you can't find mussels, scallops, or another type of seafood, you can omit them or substitute with your favorite shellfish.
- For a thicker soup, add 1/4 cup of flour to the onion mixture before cooking.
- To make this soup ahead of time, prepare it up to the point of adding the fish and seafood. Refrigerate for up to 2 days. When ready to serve, reheat the soup and add the fish and seafood.
