Midsummer Fish Soup

August 8, 2013

Photography by Chia Chong
Recipe and Styling by Libbie Summers

A quick midsummer fish soup with a little drunken heat.

Midsummer Fish Soup
serves 6 

  • 2 leeks, thinly sliced (white parts only)
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • ¼ cup butter
  • 2 tablespoons all-purpose flour
  • 3 cups water
  • 8 medium tomatoes, diced (with juices)
  • 2 cups white wine
  • 1 cup bottled clam juice
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon red pepper flake
  • 1 teaspoon fresh thyme leaves
  • 1/8 teaspoon ground allspice
  • 1 (2 to 3 pound) red snapper, filleted and cut into large pieces (can substitute any white fleshed fish of your choice)
  • Salt and pepper to taste
  • French bread, sliced and toasted


In large sauce pan or Dutch oven over medium-low heat, add butter and melt. Stir in sliced leeks, garlic and red pepper. Cook, stirring occasionally, until leeks are tender (approximately 5 minutes). Add flour and stir until mixture thickens. Slowly pour clam juice and 2 ¾ cup. Bring mixture to a simmer. Add tomatoes and their juices, wine, bay leaf, salt, red pepper flake, thyme and allspice. Stir until combined. Simmer uncovered for 30 minutes. Add red snapper pieces and simmer 10 minutes or until the fish is just cooked through (do not over cook). To serve, place a slice of toasted French bread in the bottom of a bowl and spoon soup over.


Libbie’s Food Styling Props: Vintage Pewter Chicken Roaster from Habersham Antiques MarketSoup Bowls by Juliska, French Wooden Spoon from Bowery Kitchen Supplies,

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