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Recipe by Frumy Wolf

Fish Soup

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets

Ingredients

Broth

  • 4 leeks, chopped

  • 2 onions, diced

  • 2 stalks celery, diced

  • 6 carrots, diced

  • 6 zucchinis, diced

  • 1 jalapeno, diced

Fish Soup

  • 2 (17.6-ounce) cartons Tuscanini Tomato Sauce

  • 2 tablespoons Tuscanini Tomato Paste

  • 1 carton chicken-less chicken stock

  • 2 carrots, chunked or diced

  • 2 zucchinis, chunked or diced

  • 2 stalks celery, chunked or diced

  • fresh checked cilantro, chopped

  • fresh checked parsley, chopped

  • checked kale, chopped

  • cubed salmon

  • cubed sea bass

  • cubed halibut

Directions

Make the Vegetable Broth

1.

Start by dicing and sautéing the leeks, onions, six carrots, six zucchinis, jalapeno, and celery stalks in Tuscanini Olive Oil until they become soft.

2.

Once the vegetables are nice and soft, add two cups of water and let it boil for 10 minutes.

3.

Use a hand blender to blend all the vegetables until smooth.

Notes:

Broth can be prepared up to this point and frozen.

Make the Fish Soup

1.

To the broth, add the chicken-less chicken stock, Tuscanini tomato sauce, one to two tablespoons Tuscanini tomato paste, Haddar Kosher salt, and Gefen black pepper. Bring the mixture to a boil.

2.

Add the diced carrots, zucchinis, and the two stalks diced celery. Stir well and let it simmer for 25 to 30 minutes.

3.

Finally, add the cubed salmon, sea bass, halibut, chopped kale, cilantro, and parsley to the pot and let everything cook for about seven to 10 minutes or until the fish is ready to eat.

4.

Serve the fish soup fresh, and you can even enjoy the leftovers!

Fish Soup

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