Serves: 6
Total Calories: 754

3/4 cup olive oil divided
3 large onions thinly sliced
6 ripe plum tomatoes peeled, seeded, and chopped
6 cups water
3 pounds firm white fish such as halibut steaks or cod, cut into large chunks
1 pound uncooked shrimp peeled and deveined
2 large potatoes peeled and cut into chunks
salt and cracked pepper to taste
1/4 cup finely chopped flat-leaf parsley
6-8 slices crusty bread toasted

1. Place 1/2 cup of the olive oil in a large pot over medium heat. When the oil is hot, add the onions and cook, stirring occasionally, for about 7 minutes, or until translucent but not browned.

2. Add the tomatoes and water to the pot, and increase the heat to bring the mixture to a boil. Reduce the heat and allow the soup to simmer uncovered for 15 minutes. Remove the vegetables with a slotted spoon, and set aside.

3. Add the fish and shrimp to the pot, and simmer for 20 minutes. Return the vegetables to the pot, and add the potatoes. With the lid slightly ajar to allow steam to escape, simmer for 2 hours, or until very thick, stirring occasionally and adding more water if necessary.

4. Just before serving, add salt and pepper to taste, and stir in the parsley and the remaining olive oil.

5. Place 1 slice of bread in the bottom of each of the soup bowls. Ladle on the steaming soup and serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 754
Calories from Fat: 253

More Recipes from the The Sophisticated...Olive Cookbook:
Greek Vegetable Soup
Hearty Bean Soup
Fisherman's Soup
Gazpacho