Description
A hearty and warming fisherman’s stoup with flavors of the sea and fresh vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 pound white fish, cut into pieces
- 1 pound shrimp, peeled and deveined
- 1 cup corn, frozen or fresh
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until soft.
- Stir in the carrots, celery, and bell pepper. Cook for about 5 minutes.
- Add the vegetable broth and diced tomatoes. Bring to a boil.
- Reduce heat, add the fish, shrimp, corn, thyme, and paprika. Simmer for 10 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Can be served with crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg