Italian Fish Soup

Recipe by Barb G.
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw the fish fillets and shrimp, if frozen.
  • Rinse fish and shrimp; pat dry with paper towels.
  • Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
  • Chill.
  • In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
  • Stir in tomato paste.
  • Add fish and shrimp to saucepan.
  • Bring mixture just to boiling; reduce heat.
  • Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
  • Discard bay leaves.
  • To serve, ladle into soup bowls.
  • Place a slice of Italian bread on each serving.
  • Serve immediately.
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