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Spring Fish Soup

Spring Fish Soup Recipe

  • 2 cups fish stock
  • ½ cup white wine
  • 2 medium stalks celery, peeled and cut on the diagonal into ¼-inch-wide pieces (about 1 cup)
  • 3 medium scallions, trimmed of root end and dark green part and cut across into 1-inch pieces (about 2/3 cup)
  • 12 small clams, littleneck or winkles
  • 5 stalks asparagus, tough end snapped off, peeled, and cut into 1-inch lengths (about ½ cup)
  • ¾ cup shelled new peas (about 3 ounces; 8 ounces in the pod)
  • 12 smallest mussels
  • 8 medium shrimp, peeled and cleaned
  • 6 ounces cod fillet, skinned and cut into 2 pieces
  • ¼ cup tightly packed finely chopped tarragon
  • 2 cups gluten-free penne pasta (optional)
  • Olive oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 340kcal (17%)
Total Fat 5g (8%)
Saturated Fat 1g (5%)
Cholesterol 111mg (37%)
Total Carbohydrate 18g
Dietary Fiber 5g
Sugars 6g
Protein 44g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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