2 cups diced raw, firm white fish (swordfish, white tuna, grouper, tuna, halibut)
2 teaspoons Creole seasoning
1 tablespoon olive oil
1 cup thinly sliced mushrooms
2 tablespoons plum tomatoes, peeled, seeded and chopped
2 tablespoons chopped fresh basil
1/4 cup chopped green onions
1 teaspoon chopped garlic
1 cup rinsed and stemmed fresh spinach leaves
Salt and pepper to taste
Combine the stock with the saffron in a bowl and let sit to allow the saffron to infuse the stock for about 15 minutes.
Combine the fish with the Creole seasoning and use your hands to coat the fish thoroughly.
Heat the oil in a large skillet over high heat. When the oil is hot, add the seasoned fish and saute, shaking the skillet, for about 1 minute. Add the mushrooms, tomatoes, basil, green onions, garlic and spinach and saute for 1 minute. Stir in the infused stock and simmer for 4 -5 minutes. Stir in the salt and pepper and remove from heat.
Serve hot in shallow bowls with hot, crusty bread.
A light soup especially good on a warm day. Either serve it as a first course, or pair it with fresh bread for a light lunch or dinner.
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