Swanson Mediterranean Fish Soup

Consider this warm and wonderful soup as a first course for your
Christmas dinner or a light dinner any time of year!

Swanson Mediterranean Fish Soup
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

2 tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
1/4 cup dry white wine or Swanson(R) Chicken Broth
4 cups Swanson(R) Vegetable Broth or Chicken Broth (Regular or Certified
Organic)
1 can (14.5 ounces) diced tomatoes, undrained
24 mussels, scrubbed and beards removed
1 lb. firm white fish fillet (cod, haddock or halibut), cut into 1-inch
pieces
1/2 lb. fresh or thawed frozen large shrimp, peeled and deveined
Shredded fresh basil leaves

Directions:
Heat the oil in a 6-quart saucepot over medium heat. Add the onion and
cook until it's tender.
Add the wine and cook for 1 minute. Stir in the broth and tomatoes and
heat to a boil. Reduce the heat to low. Add the mussels, fish and
shrimp. Cover and cook until the mussels open, the fish flakes easily
when tested with a fork and the shrimp are cooked through. Discard any
mussels that do not open. Season as desired. Garnish with the basil.
 Tip : Select mussels with tightly closed shells or shells that snap
shut when lightly tapped. Avoid mussels with broken shells.
 Serving Suggestion: Serve with French bread rolls. For dessert serve
with cherry cobbler. Serves 6.

Kitchen Clip:
You can make the base for this soup (everything but the seafood) up to
three days in advance of serving. Cool, cover and refrigerate until
ready to finish. Then just heat the broth mixture and add seafood as
directed.
Received on Tue Dec 23 21:07:27 2008