Fisherman's Soup with Haddock and Shrimp

Posted by Sarah Papachristos on Tuesday, June 18, 2013

In Soup, Gluten Free, Entree, Dairy Free

Summer is finally here! The weather is warm, the sun is shining and the fresh seafood cravings are in full swing. One of my favorite meals to enjoy during the summer is any type of fish soup, chowder or stew. I am very lucky that by living in New England, clam chowder is available year round to indulge in. But since the Summer time provides ample amounts of fresh seafood, I wanted to make a lighter fisherman's soup for a change. 
 
Fishermans soup recipe
 
This soup is very simple to make and it is not an all day process. The light tomato broth and plethora of chopped vegetables creates a perfectly healthy and filling dinner option.
 
The original recipe, by Dara of Cookin' Canuck, calls for Tilapia or any firm white fish. The great thing about this soup is you can use any type of seafood that is local to your area. I used Haddock and shrimp, which worked perfectly. I would even recommend adding scallops to make the perfect fisherman's trio!
 
Fishermans soup dinner recipe
 

Fisherman's Soup with Haddock and Shrimp

 
 
*Note recipe serves 4 people. I cut this in 1/2 for 2 people and had plenty of leftovers*Ingredients:
 
1 Tbsp Olive Oil
1 Medium Onion, chopped
3 Cloves garlic, chopped
1 Red Bell Pepper, seeded and diced
1 Large Carrot, diced
1/2 Tsp Dried Oregano
Pinch of dried chile flakes, or more if desired
1/2 c. Chopped Fresh Parsley
1/2 c. Dry White Wine
1 can (28 ounces) Petite diced tomatoes, juices included
3/4 c. Vegetable broth
1/2 Tsp Kosher Salt
1.25 lb Firm White Fish, such has haddock, cut into 1inch pieces
1/2 lb Medium Shrimp, shelled
2 Tbsp Capers
Salt and Pepper to taste
 
Directions:
 
Heat olive oil in a large stockpot over medium heat. Add in the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onion and bell pepper are tender. This will take about 7-8 minutes. Add the oregano and chile flakes, cook for about 1 minute. Then add the parsley and white wine and cook for 1 minute.
 
Add the can of diced tomatoes and vegetable broth and bring to a simmer. Add the haddock pieces and cook, stirring occasionally, until almost cooked through. This will take about 4 minutes. Then add the shrimp and continue to simmer. Cook the shrimp slightly, they should be barely cooked through, this will take about 2-3 minutes. (The warm broth will continue to cook the shrimp, which could lead to over cooking)
 
Remove from the heat and stir in the capers. Season with salt and pepper to taste. Serve immediately. 
 
This soup also pairs perfectly with cheesy garlic bread (or cheesy gluten free garlic bread)!
Healthy fishermans stew recipe
 
Post by Sarah Papachristos