Unfortunately today was a little warm and it was so humid that my hair cowlick did what my friend calls "happy puppy ear." I hate humidity so so much, and yet I live in a terrible city for it. By the time I got home it was late and I felt gross and hot. I so wasn't in the mood for cooking up a soup but I had my fish and shrimp thawing in the fridge. This was really fast to put together since I did my chopping over the weekend and it was so yummy! A nice change from my usual bacon or sausage driven soups! Of course one can never have too much bacon or snausages, but this is a nice change and a great seafood option.
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
1/4 cup carrot, chopped
10 ounces baby bella mushrooms, chopped
1/4-1/2 cup flat leaf parsley, chopped
1/4-1/2 cup green onions, chopped (optional)
1/2 cup dry white wine
1 28-ounce can diced tomatoes (no salt added)
2 cups vegetable broth
1-1 1/2 pound firm white fish (e.g., tilapia or cod), cut into approximately 1-inch pieces
1/2-1 pound shrimp, peeled, deveined, tails removed (I like to cut my shrimp into 1-inch pieces too)
2 tablespoons capers
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
Cooking spray or olive oil
Salt and pepper to taste
- If using frozen shrimp and fish, make sure they're properly thawed.
- Heat a large pot or Dutch oven over medium heat and either use a cooking spray or heat up 1 tbsp of olive oil.
- Add 1 chopped onion, 1 chopped red bell pepper, 1/4 cup chopped carrots, and 3 minced garlic cloves to the pot/Dutch oven. Stir occasionally for about 4 minutes and then add 10 oz chopped mushrooms and cook for an additional 3-4 minutes. (I may omit the carrots next time as I don't really like carrots unless they're used in a long cooking soup. This recipe is so fast that the carrots were still too carrot-y for my taste).
- Add 1/2 tsp dried oregano and 1/4 tsp crushed red pepper. Stir and cook for 1 minute.
- Add 1/4 cup chopped parsley and 1/2 cup dry white wine. Stir and cook for 1-2 minutes.
- Add 28 oz diced tomatoes and 2 cups vegetable broth. Stir everything together until well mixed and bring the soup to a simmer. (At this point I tasted the soup and was a bit disappointed with the tomatoe-y taste. I was almost tempted to season it then but thought it best to wait to the end and I am so glad I did! The fish, shrimp, and capers really change the flavor of the soup so wait to season!)
- Add 1-1 1/2 lb white fish to the soup. Stir occasionally for about 3 minutes until the fish is almost cooked through.
- Add 1/2-1 lb shrimp to the soup (I like having things in my soup bite-sized so I cut up my shrimp into approximately 1-inch pieces). Stir occasionally for about 2-3 minutes until shrimp is just cooked.
- Remove pot/Dutch oven from heat and stir in 2 tbsps capers. Then add salt and pepper to taste (with the capers, you'll need less salt than usual with soups so season after adding the capers in).
- Optional: Top each bowl with a sprinkling of chopped green onions. I had some extra chopped green onions from another recipe and I love green onions so I thought I'd add some to my soup. It adds such a nice crunch and extra flavor to the soup! I then finished with an extra bit of fresh cracked pepper.
Sniff that bowl Sunny. Aw man, look at how gray Rosy's getting in her muzzle already! She's only 3!
Adapted from Cookin' Canuck.