Mediterranean Fish Soup

MAKES 4 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 15 minutes

If you want to engage a group of long-lived people, look no farther than those who subsist on the Mediterranean diet. Here’s a staple of that diet; a simple yet hearty fish soup. It’s easy because all you do is poach the fish for 4 minutes in the aromatic broth, and it’s ready to go. Any white fish will do, be it halibut, rockfish, skinless snapper, or black cod. The fish pairs with shrimp for a protein and B-12 blast. Poaching keeps the fish nice and moist, and the topper of a spoonful of herb drizzle is a delicious finishing touch.

2 teaspoons extra-virgin olive oil
1 medium onion, peeled and diced
1 medium fennel bulb, diced
Sea salt
2 cloves garlic, minced
⅛ teaspoon red pepper flakes
1 (14½-ounce) can diced tomatoes
3 cups Magic Mineral Broth or Old-Fashioned Chicken Stock
1 pound white-fleshed fish such as, halibut, black cod, or bass, cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
1 tablespoon chopped parsley
½ cup Many Herb Drizzle (optional) for garnish

Heat the olive oil in a soup pot over medium-high heat, then add the onion, fennel, and ¼ teaspoon of salt and sauté until the vegetables begin to soften, 3 to 5 minutes. Stir in the garlic, red pepper flakes and sauté 30 seconds more. Stir in the tomatoes with their juice, ¼ teaspoon of salt, and deglaze the pot, stirring to loosen any bits stuck to the bottom.

Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer for 10 minutes.

Gently stir in the fish and shrimp and simmer until the seafood is tender and cooked through (it should be just opaque), about 4 minutes. Add the lemon zest, black pepper, and parsley. Taste; you may want to add a pinch or two of sea salt.

Serve garnished with the herb drizzle, or store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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