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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
4 leeks, chopped
2 onions, diced
2 stalks celery, diced
6 carrots, diced
6 zucchinis, diced
1 jalapeno, diced
3 tablespoons Tuscanini Olive Oil
2 cups water
3 tablespoons Haddar Kosher Salt
1 teaspoon Gefen Black Pepper
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
Start by dicing and sautéing the leeks, onions, six carrots, six zucchinis, jalapeno, and celery stalks in Tuscanini Olive Oil until they become soft.
Once the vegetables are nice and soft, add two cups of water and let it boil for 10 minutes.
Use a hand blender to blend all the vegetables until smooth.
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.
Add the diced carrots, zucchinis, and the two stalks diced celery. Stir well and let it simmer for 25 to 30 minutes.
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.
Serve the fish soup fresh, and you can even enjoy the leftovers!
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Wow, such a unique recipe. I would love to try it.
How many pounds of fish should we cube for this recipe?
Thanks!