Fish Soup with White Wine, Crushed Tomatoes, Leeks and Spinach
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a fantastic, easy and healthy meal for any night
  • 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
  1. Heat olive oil in large sauce pot (I used 5 qt Le Crueset)
  2. Add onions, fennel and garlic. Sweat for 5 minutes on medium-low heat.
  3. Add wine, tomatoes and sugar. Bring to simmer for 5 minutes.
  4. Add fish on top. Add seafood broth to cover the fish.
  5. Add bay leaf, thyme, red pepper flakes and fresh spinach. Mix in tomato paste and season with fresh ground pepper.
  6. Reduce heat to low and allow to simmer until fish is cooked through (about 10-15 minutes).
  7. Taste and add salt and pepper, as needed.
  8. Serve and enjoy!
Recipe by Jackie Ourman at