Mediterranean Fish Soup

Don't fear fish! Cooking seafood can be a little intimidating but this
gently-simmered fish soup delivers perfectly cooked seafood every time.

Mediterranean Fish Soup
from Campbell's Kitchen

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

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

1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion
and cook until it's tender.

2. 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.

Makes: 6 servings.

Kitchen Clip Plan ahead and buy an extra pound of shrimp - they
freeze great. Place the shrimp in a single layer on a wax paper-lined
baking sheet, freeze until solid, then transfer to a resealable plastic
bag for storage.
Received on Thu Mar 4 22:00:34 2010