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Fish and Shellfish, Soups

Fish Soup With Swiss Chard

Fish Soup With Swiss Chard
Gary Friedman / Los Angeles Times

Fish soup is a favorite of mine because it is light yet warm and satisfying. This version is made with lean halibut and swordfish to reduce the fat even further. It's essential to use the freshest bones for the stock. ... Read more

Total time: 1 1/2 hours | Serves 6
  • 3 pounds fish bones
  • 1 small onion, quartered
  • 1 small stalk celery with leaves
  • 3 cloves garlic
  • 1 bay leaf
  • 4 peppercorns
  • Cold water
  • 1 quart low-sodium chicken broth
  • 4 tomatoes, peeled, seeded and diced
  • 1 (8-ounce) carton sliced mushrooms
  • 1 tablespoon paprika
  • 1 bunch Swiss chard
  • 1 pound swordfish filet, cut into 1 1/2-inch pieces
  • 1 pound halibut, cut into 1 1/2-inch pieces
  • Salt
  • Thai basil, chopped, for serving

Step 1Combine the fish bones, onion, celery, garlic, bay leaf and peppercorns in a large stockpot. Add enough cold water to cover. Bring to a boil. Skim off the foam. Reduce the heat and just barely simmer for 45 minutes. Strain and discard the solids. The stock should measure about 2 quarts.

Step 2Combine the stock, chicken broth, tomatoes, mushrooms and paprika in a saucepot. Bring to a simmer. Cook 10 minutes.

Step 3Remove the tough ribs from the chard. Cut each chard leaf into large dice. Add the chard to the soup and simmer 10 minutes. Add the swordfish and halibut and gently simmer about 5 minutes. Add salt to taste and garnish with the basil.

Note: Serve this with French bread.

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