In winter weather, nothing is more comforting and warming than a bowl of hot soup. And soups can be especially healthful because all the nutrients are reserved in the liquid.
From our recent work on Mediterranean fish and shellfish dishes, this recipe topped the list of favorites.
We especially recommend grouper for this recipe. It is firm and gives a meaty texture to the soup. Also, it is a good way to serve grouper to several people and cut the cost. But you can use any mild-flavored, firm fish.
Always remember to avoid overcooking, which causes dryness and toughness.
Heat oil in large pot over medium heat. Add onion and garlic and sauté lightly. Add tomatoes, broth, basil, salt and pepper. Heat. Lower heat to simmer and add wine. Continue to simmer 10 minutes.
Raise heat and add fish. Return to simmer and continue to cook until fish is done, about 10 minutes. Serves 6.
Contributed by Joyce Taylor