Recipe: Lightening-Quick Fish Soup

LIGHTENING-QUICK FISH SOUP

"If you have fish stock and fish scraps in the freezer, combine them here. If not, use chicken stock or water and fresh fish."

5 cups fish, chicken, or shrimp stock, or water
1 large onion, chopped
1 tbsp. minced garlic
1 tsp. paprika
Pinch saffron (optional)
1 tbsp. extra-virgin olive oil
1 cup cored, peeled, seeded, and chopped tomatoes (canned are fine; include their liquid)
Salt and freshly ground black pepper to taste
1 1/2 lbs any white-fleshed fish, cut into small chunks, or fish mixed with shelled seafood, such as clams, shrimp, or scallops
Minced fresh parsley leaves (for garnish)

Combine all the ingredients except for the fish and parsley in a large, deep saucepan or casserole and turn the heat to high. Bring to a boil, then turn the heat to medium and cook fro 5 minutes, stirring occasionally.

Add the fish and cook, stirring, until it cooks through, about 5 minutes. Garnish and serve.

Makes 4 servings
Source: How to Cook Everything by Mark Bittman