Lightening-quick Fish Soup

Description

If you have fish stock and fish scraps in the freezer, combine them here. If not, use chicken stock or water and fresh fish.

• Contributed by Catsrecipes Y-Group
• Source: How to Cook Everything
• Time: 20 minutes
• Makes 4 servings

Ingredients

• 5 cups fish, chicken, or shrimp stock, or water
• 1 large onion, chopped
• 1 tbsp minced garlic
• 1 tsp paprika
• pinch saffron (optional)
• 1 tbsp extra-virgin olive oil
• 1 cup cored, peeled, seeded, and chopped tomatoes (canned are fine; include their liquid)
• salt and freshly ground black pepper to taste
• 1½ lbs any white-fleshed fish, cut into small chunks, or fish mixed with shelled seafood, such as clams, shrimp, or scallops
• minced fresh parsley leaves for garnish

Directions

1. Combine all the ingredients except for the fish and parsley in a large, deep saucepan or casserole and turn the heat to high.
2. Bring to a boil, then turn the heat to medium and cook fro 5 minutes, stirring occasionally.
3. Add the fish and cook, stirring, until it cooks through, about 5 minutes.
4. Garnish and serve.