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Ingredients

  • 1 tablespoon Epicurean Arbequina Extra Virgin Olive Oil 
  • 1 tablespoon butter or reduce amount and add Epicurean Butter Extra Virgin Olive Oil
  • 1 large onion - coarsely chopped
  • 1/2 cup celery - chopped
  • 6 cloves minced garlic
  • 2 cans 14 oz., diced tomatoes
  • 2 sprigs, fresh rosemary - chopped
  • 1/4 cup, parsley - chopped
  • 1 teaspoon, dried crushed red pepper
  • 1 tablespoon, flour
  • 1 cup, dry white wine
  • 1 can 14 oz, chicken broth
  • 10 ounces, Alaskan Cod (or other firm fleshed white fish)
  • 10 ounces, uncooked large shrimp - peeled and deveined
  • Additional chopped fresh parsley
  • Sea Salt
  • Extra-Virgin olive oil

Method

  1. Heat Epicurean Arbequina Extra Virgin Olive Oil and butter in a large pot over medium heat
  2. Add onion and celery. Saute for several minutes until onion is translucent
  3. Add garlic and saute for one minute
  4. Sprinkle flour over
  5. Stir 2 minutes
  6. Add wine; cook until liquid evaporates
  7. Add tomatoes, parsley, dried crushed red pepper, rosemary, and chicken broth
  8. Bring to a boil
  9. Reduce heat and simmer 30 minutes
  10. Add shrimp and cook for approximately 3 minutes
  11. Add Cod and cook until opaque in center, about 2 or 3 minutes
  12. Ladle soup into large soup bowls
  13. Sprinkle with additional parsley and sea salt
  14. Drizzle soup with Epicurean Arbequina Extra Virgin Olive Oil 








Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm