May 14, 2020 Page 7
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 Directions
• Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.
Serving Suggestion
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• 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 Swanson
® Organic Vegetable Broth or Swanson®
Chicken Broth or Swanson® Organic Chicken
Broth
• 1 can (14 1/2 ounces) diced tomatoes,
undrained
• 24 mussel, scrubbed and beards removed
• 1 pound firm white fish fillet (cod, haddock,
or halibut), cut into 1-inch pieces
• 1/2 pound fresh or thawed frozen large
shrimp, peeled and deveined
• 2 tablespoons shredded fresh basil leaves
Mediterranean Fish Soup
Provided by Brandpoint
Prep Time 10 Minutes • Total Time 30 Minutes
Serves 6 People
• Step 1: Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it’s tender.
• Step 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.
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Recipe Tips
• Serve with French bread rolls. For dessert serve with cherry cobbler.