Fish Soup


1 large onion, large chop
1 sweet bell pepper, large chop
2 stalks celery, sliced
1 large carrot, sliced
1 large sweet potato, peeled and cubed
3 cloves garlic, chopped
3 fresh small tomatoes, medium chop OR
1-14 ounce can stewed tomatoes
1-6 ounce can tomato paste
1 cup white wine ½ cup fresh basil, chopped
6-8 sprigs fresh thyme*
1 bay leaf ½ pound shrimp, cleaned deveined
1 pound firm white fish (catfish, talapia, mahi-mahi, halibut, perch, etc.), large chunks
salt and pepper to taste water to fill stock pot ¾ full
2 Tablespoons concentrated fish or shrimp base OR
2-8 ounce bottles clam juice**
3 Tablespoons butter OR oil of your choice


Heat large stock pot, add butter and let it brown. Add onion, celery and carrots. Sauté at least 5 minutes. Add wine, let reduce for 3 minutes. Add water to ¾ up side of stock pot. Let this mixture simmer gently for 10 minutes. Add tomatoes, tomato paste, bell pepper, sweet potato, bay leaf, garlic, basil, thyme, salt pepper, fish stock or clam juice and continue gentle simmer for at least 20 minutes or until sweet potatoes are cooked thoroughly. At this point the soup can be cooled down and refrigerated OR you can let it simmer another 10 minutes. Add the shrimp & fish and continue to simmer until all fish is done approximately 7-10 minutes. Garnish with chopped cilantro or parsley. Serves 6 * add whole sprigs of fresh thyme and remove from soup before serving. ** decrease amount of water in soup if using clam juice