Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that’s ready from the start in 30 minutes.

　　

Ingredients

Serves 6

　　2 tablespoons olive oil

　　1 large sweet onion, chopped (about 2 cups)

　　1/4 cup dry white wine or Swanson® Chicken Broth

　　4 cups Swanson® Vegetable Broth or Chicken Broth (Regular orCertified Organic)

　　1 can (14.5 ounces) diced tomatoes, undrained

　　24 (8 ounces) sliced fresh mussels, scrubbed and beards removed

　　1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces

　　1/2 pound fresh or thawed frozen large shrimp, peeled and deveined

　　Shredded fresh basil leaves

　　

Step 1

Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it’s tender.

　　

Step 2

Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.ë

　　

TIPS

Step 3

• Tip: Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.

　　

Step 4

• Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.

　　

NUTRITIONAL INFORMATION

Step 5

With Swanson Chicken Broth:

　　

Step 6

Serving size 1 serving;

　　

Step 7

Calories 288;

　　

Step 8

Total Fat 9g;

　　

Step 9

Saturated Fat 1g;

　　

Step 10

Cholesterol 145mg;

　　

Step 11

Sodium 1095mg;

　　

Step 12

Total Carbohydrate 11g;

　　

Step 13

Dietary Fiber 2g;

　　

Step 14

Protein 38g

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