Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that’s ready from the start in 30 minutes.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it’s tender.
Step 2
Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.ë
TIPS
Step 3
• Tip: Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.
Step 4
• Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.
NUTRITIONAL INFORMATION
Step 5
With Swanson Chicken Broth:
Step 6
Serving size 1 serving;
Step 7
Calories 288;
Step 8
Total Fat 9g;
Step 9
Saturated Fat 1g;
Step 10
Cholesterol 145mg;
Step 11
Sodium 1095mg;
Step 12
Total Carbohydrate 11g;
Step 13
Dietary Fiber 2g;
Step 14
Protein 38g