Seven Fishes Soup

Seven Fishes Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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You know of Christmas Eve’s Feast of the Seven Fishes, so why not feast on all seven at once? This tomato-based soup has a little something for everybody.

  • 1 Bulb Fennel
  • 4 Tablespoons Olive Oil
  • 1/2 Cup Diced Onion
  • 2 Tablespoons Minced Garlic
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper (Divided)
  • 4 Cups Crushed Tomatoes (With Juice)
  • 2 Cups Chicken Broth
  • 2 Cups Clam Juice
  • 1/2 Pound Monkfish
  • 1/2 Pound Cod
  • 1 Pound Calamari
  • 1/2 Cup Basil (Chopped)
  • 1 Pound Mussels (Scrubbed)
  • 16 Littleneck Clams (Scrubbed)
  • 1/2 Pound Bay Scallops
  • 1 Pound Jumbo Shrimp (Peeled & Deveined)
  1. Trim, core, and chop fennel. In large-size heavy pot heat olive oil on a medium-high heat for 1 minute. Add onions and fennel and cook 8 minutes until golden. Add garlic and cook 1 minute. Stir frequently. Add kosher salt and pepper. Add crushed tomatoes, chicken broth, and clam juice. Bring to boil. Reduce heat to simmer, cover, and cook 10 minutes.
  2. Cut monkfish and cod into 2 inch pieces. Slice calamari into 1/2 inch thick rings.
  3. Add mussels and clams to pot. Cook 3 minutes until some shells begin to open. Stir once. Fold in monkfish, cod, scallops, shrimp, and calamari. Cover and cook 7 minutes until fish is opaque, shrimp is pink, and clams and mussels are open.
  4. Remove from heat and divide between 6 bowls.
  5. Garnish with chopped basil.
  6. Serve immediately.
  7. Serves 6
  8. Prep Time: 40 Minutes Cook Time: 30 Minutes Total Time: 70 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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