Mediterranean Style Fish Soup With Blood Orange
This soup takes its inspiration from the cuisines of Greece and other Mediterranean regions, full of color as well as flavor. Blood oranges are a common ingredient in the Mediterranean area where they originate, and find their way into many different dishes both savory and sweet. This bright soup is as full of nutrition as it is taste.
- 2 medium onions peeled and coarsely chopped
- 3 cloves garlic peeled and sliced
- 1 medium leek cleaned and cut into thin rings
- 2 medium carrots diced
- 1 large fennel bulb diced
- Olive oil
- 2 cups ripe tomatoes chopped
- 3 1/2 cups chicken broth
- 2 blood oranges zest & juice
- 2 bay leaves
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 1 pound medium shrimp peeled & deveined
- 1 pound cod fillets cubed
- flat parsley leaves chopped
- Add some olive oil to a large skillet and saute the onions, garlic, and leeks for about 5 minutes, until fragrant.
- Add the carrots and fennel, and continue to cook for 15 minutes or so, until the vegetables have softened but are not browned.
- Add the tomatoes and continue to cook for a few more minutes.
- Now stir in the chicken broth, blood orange juice and zest, bay leaves and pepper, and bring to a boil. Once bubbling, cover, turn down the heat, and simmer over a medium low setting for about 20 minutes.
- Add the wine, and stir as it simmers for 2 to 3 minutes.
- Introduce the shrimp and fish last, allowing them to simmer for 15 minutes or more, until the shrimp are opaque and fish cubes cooked all the way through.
- Garnish with parsley and serve.
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