Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

• Gluten free

• Seafood

  • 1 1/4 lb Fish, firm white
  • 1/2 lb Shrimp, medium

• Produce

  • 1 Carrot, large
  • 1/8 tsp Chile flakes, dried
  • 1/2 cup Flat-leaf parsley
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1/2 tsp Oregano, dried
  • 1 Red bell pepper

• Canned Goods

  • 3/4 cup Vegetable broth

• Condiments

  • 2 tbsp Capers

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Drinks

  • 1 can Tomatoes (juices included, petite

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on cookincanuck.com

Description

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, seeded & diced
• 1 large carrot, diced
• ½ tsp dried oregano
• ⅛ - ¼ tsp dried (crushed) chile flakes
• ½ cup chopped flat-leaf parsley
• ½ cup dry white wine
• 1 can (28 oz.) petite diced tomatoes (juices included)
• ¾ cup vegetable broth
• ½ tsp kosher salt
• 1¼ lb. firm white fish (such as tilapia), cut into 1-inch pieces
• ½ lb. medium shrimp, shelled
• 2 tbsp capers
• Salt & pepper, to taste

Directions

• Heat the olive oil in a large saucepan set over medium heat.
• Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
• Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
• Add the tomatoes and vegetable broth, and bring to a simmer.
• Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
• Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

Nutrition