Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Mediterranean Fish Soup
Total:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min
Yield:
6 main course servings
Level:
Intermediate
Total:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min
Yield:
6 main course servings
Level:
Intermediate

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 medium ribs celery, cut thinly on the diagonal
  • 8 cloves garlic, peeled and smashed
  • 1/3 cup white wine
  • 2 tablespoons tomato paste
  • 3 pinches saffron threads
  • 8 cups fish or shrimp stock, or a combination of both
  • 1/4 teaspoon crushed red pepper flakes
  • 1 orange, juiced
  • 2 (3-inch) strips orange zest
  • 2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
  • 3/4 cup peeled, seeded and chopped fresh tomatoes
  • 1 1/2 teaspoons kosher salt, plus more for seasoning fish
  • Freshly ground black pepper
  • 1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon chopped fresh parsley leaves
  • Garlic-Rubbed Croutons, for serving, recipe follows
Garlic-Rubbed Croutons:
  • 12 (1/2-inch) slices crusty French bread
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, cut in 1/2

Directions

In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.

Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.

Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.

Garlic-Rubbed Croutons:

Preheat the oven to 350 degrees F.

Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Mediterranean Salt Crusted Whole Fish

Recipe courtesy of Emeril Lagasse

Mediterranean Bean and Bacon Soup

Recipe courtesy of Rachael Ray

Lure's Fish Soup

Recipe courtesy of Lure Grill

Fish Maw Soup

Recipe courtesy of LeeAnn Chin

Georgiana's Fish Soup

Recipe courtesy of Luke Nguyen

Tortilla Fish Soup

Recipe courtesy of Tyler Florence

Mediterranean Salad

Recipe courtesy of Giada De Laurentiis

Mediterranean Medley

Recipe courtesy of Kellogg Company

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here