Riviera Fish Soup
1 pound boned, skinned swordfish
1/2 pound boned, skinned salmon
1/2 pound boned, skinned sole fillets
1 tablespoon olive oil
2 stalks celery, finely chopped
1 onion, thinly sliced
2 cloves garlic, minced or pressed
1 jar, about 26 oz. fat-free, reduced-sodium, extra-chunky pasta sauce
with Italian-style vegetables
1/2 cup dry white wine
1/8 to 1/4 teaspoon hot chili flakes
1/3 cup grated parmesan cheese
1/3 cup silvered fresh basil leaves or 2 tablespoons dried basil
Rinse swordfish, salmon, and sole; pat dry. Cut fish into bite-size pieces
and set aside. Pour oil into a 5 to 6-quart pan over medium-high heat.
When hot, add celery, onion, and garlic. Stir often until onion is limp, 4
to 5 minutes. Stir 2 cups water, pasta sauce, wine, and chili flakes into
pan. Bring to a boil, reduce heat, add fish, and simmer, uncovered, until
fish is opaque but still moist-looking in thickest part (cut to test), 5
to 6 minutes. Ladle soup into a tureen or bowls and sprinkle with cheese
and basil. Serves 6.
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