Versatile Fish Soup

1 tsp. olive oil or spray
1/2 cup red onion, diced
1/2 cup celery diced
1 or 2 large garlic cloves
1/2 chopped carrots
1/2 cup red Bell pepper, chopped
1/2 cup sliced fennel (from bulb only)
4 or 5 mushrooms, chopped
1/4 tsp. turmeric
1/8 tsp. cumin
crushed red pepper to taste
2 cups diced tomatoes
=====the above is the base==========
1 1/2 cups unsalted chicken broth
1 bay leaf
1/2 tsp. dried parsley
1/2 tsp. basil
1/4 tsp. thyme
4 or 5 cauliflower florets
1/2 summer squash, chopped
1 red potato, diced
4 oz. mild white fish (cod, tilapia, etc.)
12 clams in the shell, scrubbed and tightly closed
salt and pepper

Any combination of spices, vegetables, shellfish and mild fish works with this base. Sometimes I use mussels instead of clams, lavender and tarragon instead of basil and thyme but the base always stays the same. Have fun with it.

In a dutch oven, saute onions and celery in olive oil until almost transparent. Add garlic and saute for about another minute or two. Add carrots, pepper, fennel, mushrooms and saute for 2 minutes. Add turmeric, cumin, crushed red pepper and saute for about 2 more minutes. Add tomatoes and simmer for approximately 30 minutes. Check taste and adjust seasonings if needed. This is the soup base.

Add all other ingredients except fish and clams.
Simmer until vegetables are almost done.

Add fish and clams and simmer until clams open and fish is cooked, about


Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user G3HAMBON.