Tomato-Based White Wine Fish SoupNo Case Matched!
By Pamela Echemunor
Spice up your meals with just a dash of wine. Use wine for deglazing or for general seasoning, anyway you choose, always remember there’s nothing better than trying something new. Bon appetite!
BEANS WITH CABBAGE AND FISH
• 1 1/2 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 5 tablespoons tomato paste
• 1 cup chopped fennel bulb
• 1 cup thinly sliced carrot
• 1 cup chopped red bell pepper
• 1 cup dry white wine
• 2 (8-ounce) bottles clam juice
• 1/2 pound peeled and deveined shrimp, chopped
• 1/2 pound sea scallops
• 1/2 pound skinless fillets, cut into 1-inch pieces
• 1 1/2 teaspoons chopped fresh tarragon
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• Thyme sprigs (optional)
Heat olive oil in a large pan over medium heat. Add onion in pan and cook till brown, but not burnt then add garlic and allow to sauté 1 minute, stirring constantly. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel, carrot, red bell pepper, dry white wine and clam juice and bring to a boil. Allow to simmer for about 15 minutes until vegetables are tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.