Busters Recipes

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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