Fish Soup with White Wine, Crushed Tomatoes, Leeks and Spinach
Author: Jackie Ourman (Adapted from ICE Curriculum)
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
- ¼ C Olive oil
- ½ leek stem, thin, long slices (julienne)
- 1 onion, sliced
- 2 garlic cloves, minced
- ¼ C dry white wine (I used Pinot Grigio)
- ½ 28 oz can of diced tomatoes, ligquid drained (I used San Marzano)
- pinch sugar
- 1 lb cod or other fresh, white fish (we used monkfish in class and it was amazing)
- 1 quart seafood stock, or enough to cover the fish (I used 3 C, Kitchen Basics)
- 1 T tomato paste
- handful of fresh spinach, optional
- 1 bay leaf
- 3 sprigs thyme
- ¼ t red pepper flakes
- salt and pepper to taste
- Heat olive oil in large sauce pot (I used 5 qt Le Crueset)
- Add onions, fennel and garlic. Sweat for 5 minutes on medium-low heat.
- Add wine, tomatoes and sugar. Bring to simmer for 5 minutes.
- Add fish on top. Add seafood broth to cover the fish.
- Add bay leaf, thyme, red pepper flakes and fresh spinach. Mix in tomato paste and season with fresh ground pepper.
- Reduce heat to low and allow to simmer until fish is cooked through (about 10-15 minutes).
- Taste and add salt and pepper, as needed.
- Serve and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/fish-soup-with-white-wine-crushed-tomatoes-leeks-and-spinach/
3.1.09