Yield
6 servings (serving size: about 1 cup)

If you have a great seafood market nearby, try adding other fish or seafood--clams or chopped scallops or cod, for example. You can make the broth for this fresh, fast soup the day before. Follow the recipe through step one, cover, and chill. To finish, bring the broth to a simmer, and proceed with step two.

How to Make It

Step 1

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add leek; sauté 8 minutes or until tender and lightly browned. Add garlic; sauté for 1 minute. Stir in 2 1/2 cups water, wine, tomatoes, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard thyme.

Step 2

Stir in salt, pepper, shrimp, and grouper; simmer 6 minutes or until fish is done. Remove from heat; stir in parsley. Serve immediately.

Ratings & Reviews

Kellielc7's Review

Kellielc7
April 12, 2012
Just ok. I made a mistake and added the clams to early so I wasn't surprised when they were a bit chewy. Aside from that (my mistake) the recipe was still just ok. With a little tweeking it may be better.