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Ingredientes
- 4 x sweet red peppers or possibly 340-g jar roasted red peppers
- 4 x canned or possibly 2 peeled fresh tomatoes
- 2 can chicken broth -- (10-ounce/284-mL)
- 1 c. water -- (250 mL)
- 1/2 c. white wine -- (125 mL)
- 2 x chopped clv garlic
- 1/4 tsp warm red chili flakes -- (1 ml)
- 1/4 tsp basil -- (1 ml)
- 1/4 tsp salt -- (1 ml)
- 1/4 tsp saffron threads -- (1 mL)
- 1 x leek
- 1 lb hard-fleshed fish such as marlin - (500 g)
- 1 tsp granulated sugar -- (optional) (5 mL)
- Â Â minced fresh coriander or possibly basil - (optional)
Direcciones
- 1. If using fresh peppers, preheat oven to 450F (230C). Slice peppers in half. Remove stem and seeds. Place pepper halves cut- side down on a foil-lined baking sheet. Roast, uncovered, till about half of skin becomes bubbled and charred, about 20 min. Remove from oven. Pull edges of foil over peppers and enclose so they will steam, making skins easier to peel. When cold, peel skin and throw away.
- 2. While peppers are roasting, finely chop tomatoes. Combine tomatoes along with juice, broth, water, wine, garlic, chili flakes, basil and salt in a large wide saucepan. Crush saffron threads between your fingers and add in. Cover and bring to a boil over high heat.
- 3. Meanwhile, cut deep green leaves from leek and throw away. Barely trim root end so leaves stay attached to white end. Cut lengthwise in half. Thoroughly wash sand from between leaves under cool running water. Then thinly slice crosswise. Add in to tomato mix. When mix boils, cover and reduce heat to low. Simmer 20 min, stirring occasionally to develop flavours.
- 4. As soon as peppers are peeled, coarsely chop and add in to tomato mix. If using a jar of peppers, drain well, chop and add in. If you wish more broth, simply add in another c. (250 mL) of water.
- 5. After soup has simmered 20 min, slice fish into bite-size pcs. Stir into simmering soup. Cover and cook just till fish flakes easily, from 6 to 8 min. Taste and add in sugar and more basil, if needed. Serve in heated bowls sprinkled with minced fresh coriander or possibly basil.
- Make ahead: At the end of Step 4, after stirring pepper into soup, cover and chill soup up to 2 days or possibly freeze. When ready to serve, reheat and continue with Step 5.
- The heady flavour of roasted red pepper adds new dimension to this saffron-laced fish soup. Toss in a few shrimp, mussels or possibly sauted bay scallops when the occasion calls for a special treat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 7 servings | |
| Calories 44 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 290mg | 12% |
| Potassium 268mg | 8% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.72g | 2% |
| Protein 2.05g | 3% |
