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From Conquering Cuisine


SOUPS

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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.
Cookbook
267-625-6900 • 378 North Main Street, Doylestown, PA 18901
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