Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup leeks (white part cleaned of all sand and diced)
  • 1 cup sweet onion (diced, such as Vidalia)
  • 1/2 cup fennel bulb (fresh, diced, if fennel is not available, add one teaspoon crushed aniseed when sautéing onions and leeks)
  • 1 tablespoon garlic (minced)
  • 1/4 cup vermouth (or dry white wine)
  • 2 tablespoons tomato paste
  • 2 cups clam juice (2 8-ounce bottles)
  • 1 1/2 cups vegetable stock
  • 28 ounces crushed tomatoes (We like Pastene San Marzano)
  • 1 teaspoon sea salt (or kosher)
  • 1/2 teaspoon ground black pepper (freshly)
  • 1/4 cup Italian flat leaf parsley (fresh, chopped)
  • 6 tablespoons fresh basil (divided)
  • 1 pinch red pepper flakes
  • 1/2 pound zucchini (fresh, quartered the long way then sliced into bite sized pieces)
  • 1 cup frozen corn kernels (or fresh)
  • 1 pound white fish (firm, cut into large chunks, halibut, mahi-mahi, catfish, etc.)
Read Directions

NutritionView more

530Calories
Sodium63%DV1520mg
Fat32%DV21g
Protein55%DV28g
Carbs21%DV62g
Fiber16%DV4g

PER SERVING *

Calories530Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat5g25%
Trans Fat
Cholesterol55mg18%
Sodium1520mg63%
Potassium1000mg29%
Protein28g55%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber4g16%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Heather D. 13 Aug 2015
It was a winner. I did not have clam juice or fennel bulb but that did not make a difference. I would add zucchini at the end as they were a bit soggy. Make it every week now :)