Mussels,
halibut and shrimp flavored with chicken broth and white wine makes an
outstanding fish soup that's ready from the start in 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, chopped (about 2 cups)
- 1/4 cup dry white wine or Swanson® Chicken Broth
- 4 cups Swanson® Vegetable Broth or Chicken Broth (Regular or Certified Organic)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 24 (8 ounces) sliced fresh mussels, scrubbed and beards removed
- 1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
- 1/2 pound fresh or thawed frozen large shrimp, peeled and deveined
- Shredded fresh basil leaves
Preparation
1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.2. Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.
