The late days of summer are perfect for outdoor dining and the sweet taste of the season’s seafood. For this week’s 4PM Panic we took advantage of both in this simple Fisherman’s soup.
You can use any firm white fish. Halibut works great but in this pot I used cod. That’s the beauty of fish soup, you can change it up any way you like. If you are a rule follower who craves exact instruction, you can simply follow the recipe. If you like to go off-road and try new things then you can try adding scallops, clams, potatoes, root vegetables, and play with spices. I like the combination of coconut milk and turmeric. Let me know what combination works best for your family.
- 1 tablespoon olive oil
- 2 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
- 3 cloves garlic, chopped
- small fennel bulb, quartered and sliced
- 1/3 cup dry sherry
- 1 28-ounce can diced tomatoes
- 1 teaspoon fresh ginger
- 1/4 teaspoon crushed red pepper
- 1 cup half and half
- 1 teaspoon kosher salt or to taste
- 1 pound skinless halibut fillet or some other firm white fish, cut into 2-inch pieces
- 1 pound mussels, scrubbed
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 1/2 cup mixed olives
- Heat the oil in a saucepan over medium-high heat.
- Add the leeks, garlic, and fennel and cook, stirring occasionally, until just softened, 3 to 4 minutes.
- Add the sherry, tomatoes and their juices, red pepper flakes, and 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
- Stir in the half and half and parsley. Cook 5 minutes longer on low heat.
- Serve with the olives.
Leeks are very sandy so when you slice them be sure to rinse them very well.