in Soup Recipes

Mediterranean fish soup from the Dutch oven

updated

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Ingredients for 6 servings:

  • 4 can/n tomatoes, peeled, in pieces
  • 3 tbsp tomato paste
  • 2 large onions
  • 1 bottle of dry white wine
  • 1 jar fish stock
  • 1 jar olives, pitted, black
  • 2 tbsp oyster sauce
  • 2 cloves garlic
  • 1 cup brown sugar
  • 2 tbsp salt
  • 2 tbsp oregano
  • 2 tbsp pepper
  • 2 tbsp curry
  • 1 tbsp rosemary, dried
  • 1 tbsp thyme, dried
  • 2 zucchinis
  • 1 kg fish fillet(s), e.g. pike
  • 250 g shrimp(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dutch oven

Heat the Dutch oven with olive oil. Sauté the finely chopped onions, garlic, and tomato paste. Add all ingredients except the fish and shrimp and simmer for 30 minutes. Meanwhile, cut the fish fillet into pieces. After 30 minutes, add the fish and shrimp and simmer for about 10 minutes. No longer, as the fish dries out quickly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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