Pacific Beach Fish Shop Soup

The American Heart Association recommends eating fish twice a week to improve heart health. “Let fish take center stage in your diet,” says Chef Juan Munoz of Pacific Beach Fish Shop. He shares this soup dish to expand your fish repertoire.

Pacific Beach Fish Shop Soup

Serves 4

Stock:
1/2 c. virgin olive oil
2 1/2 c. onion, diced
2 1/2 c. celery, diced
1/4 c. garlic, chopped
1 t. fresh rosemary, chopped
1 t. fresh thyme, chopped
2 1/2 c. green bell peppers, diced
1/2 t. crushed red pepper
1 bay leaf
1 1/2 c. red wine
3 c. marinara sauce
4 qts. fish stock
1 t. kosher salt
1 t. ground black pepper

Place the oil in a large stockpot. Warm on stovetop at medium heat. Add onions, celery and garlic. Cook until onions are medium rare (2-3 minutes). Add rosemary, thyme, green peppers, crushed red pepper and bay leaf. Cook another 2-3 minutes. Add wine and cook another 2-3 minutes. Add marinara sauce, fish stock, salt and pepper. Bring to a boil and then cook for 15 minutes at a low boil.

Fish:
1/4 t. virgin olive oil
24 oz. mixed seafood, chopped
8 peeled and deveined shrimp
Salt and pepper to taste
Avocado, sliced (optional)

Place the oil in a sauté pan and warm on stovetop at medium heat. Add the mixed seafood, shrimp, salt and pepper and cook 3-4 minutes.

Portion fish into four bowls, add stock and serve. Place a sliced avocado on top for garnish if desired.

Chef Juan Munoz
Pacific Beach Fish Shop
1775 Garnet Ave.
San Diego, CA 92109
858-483-1008
thefishshoppb.com