Lightning Quick Fish Soup

Name: Lightning Quick Fish Soup
Total time: 20 min
Ingredients: 1 large onion, chopped; 1 tablespoon minced garlic; 1 teaspoon paprika; 2 tablespoons olive oil, plus more for drizzling; 1 cup chopped tomatoes (or use 1 15-ounce can diced tomatoes, with their juice); Pinch saffron, optional; Salt and pepper; 1 1/2 pounds any white fish, cut into small chunks (or fish mixed with some seafood like clams, crab, shrimp, or scallops); Chopped fresh parsley for garnish

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon paprika
2 tablespoons olive oil, plus more for drizzling
1 cup chopped tomatoes (or use 1 15-ounce can diced tomatoes, with their juice)
Pinch saffron, optional
Salt and pepper
1 1/2 pounds any white fish, cut into small chunks (or fish mixed with some seafood like clams, crab, shrimp, or scallops)
Chopped fresh parsley for garnish

Instructions

1. Put the onion, garlic, paprika, olive oil, and tomatoes in a large pot with 5 cups water. Crumble in the saffron if you’re using it and add a big pinch of salt and some pepper; bring to a boil. Adjust the heat so the mixture bubbles steadily and cook stirring occasionally, until the tomatoes break down, about 5 minutes.

2. Add the fish (and shellfish if using) and cook, stirring once or twice until the water bubbles again and the fish is it’s cooked through, about 5 minutes. Taste and adjust the seasoning. Serve right away, garnished with parsley.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition