Mixed Seafood Soup with Fennel and Roasted Tomato Broth
Fresh and Flavorful Italian Family favorites for the season
2 tablespoons olive oil
1 large onion, finely diced
1 red pepper, cored, seeded and finely diced
½ bulb fennel, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
½ cup white wine
4 cups vegetable stock
2 cups petite diced tomatoes, with juice
1¼ pounds fresh red snapper, cubed
2 cups cooked fideo pasta
1 tablespoon minced fresh thyme
Salt and pepper
- Bring a stockpot to medium heat and add the oil. Cook the onions, peppers, fennel and celery until nicely softened, about 8 to 10 minutes. Add the garlic and cook 1 minute more.
- Add the wine; cook until reduced by half. Add the vegetable stock and tomatoes; bring to a gentle simmer.
- Stir in the fish and pasta; gently simmer until fish is just cooked through, about 7 to 8 minutes.
- Season with thyme, salt and pepper.