Fish Soup

Fish Soup

1 review, 3 star(s). 100% would make again

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1 bn Parsley; stems only
Salt and pepper
2 stalks Celery; chopped
1 bottle Dry white wine
1 Carrot; chopped
4 lb fish; Bony, sculpin or other rock fish
1/4 c basil; Slivered
1/4 Green bell pepper
2 Onions; chopped
2 c Water
1 sprig Thyme
Crushed red pepper
6 tb olive oil
2 lb fish fillets; Oily; shark, mackerel
2 lb shellfish; small, mixed
1 lb Plum tomatoes; seeded
6 Garlic; minced
3 lb Lean fish fillets; Red snapper or perch

Original recipe makes 10



Combine 2 tablespoons olive oil and 1 chopped onion in bottom of wide soup pot. Cook over medium-high heat until onion softens and becomes translucent, about 3 minutes. Add 2 minced cloves garlic and 1/2 teaspoon crushed red pepper and cook until fragrant, about 1 minute. Add carrot and celery and cook until color of carrot brightens, about 5 minutes. Add bell pepper and tomatoes and cook until tomatoes give up liquid, about 5 minutes. Add whole bony fish to pot. Add thyme and parsley and all but about 1/4 cup white wine. Add enough water to cover, up to 2 cups. Bring to boil over high heat, reduce heat to simmer and cook 45 minutes. Transfer contents of soup pot to colander or heavy strainer over mixing bowl, firmly pressing fish and vegetables with back of wooden spoon to extract all of broth. Add salt and pepper to taste, being conservative with salt. Discard fish and vegetable solids and refrigerate broth until ready to use. While broth is cooking, cut oily fillets into 2-inch pieces. Salt and pepper lightly and place in plastic bag with 1 tablespoon olive oil, 1 clove minced garlic, dash crushed red pepper and 2 tablespoons reserved white wine. Seal tightly and knead bag lightly to mix ingredients well. Refrigerate until ready to use. Do same with lean fish fillets. About 45 minutes before serving, combine remaining 2 tablespoons olive oil, remaining chopped onion and remaining minced garlic in bottom of large, table-ready soup pot. Heat until soft and fragrant, about 5 minutes. Add strained broth and bring to rolling boil. About 20 minutes before serving, add oily fish to pot. After 5 minutes, add lean fish. After 5 more minutes, add shellfish and cover tightly. As soon as shellfish open, remove from heat. Add slivered basil, stir to combine and let stand 5 minutes until ready to serve. Yields 10 servings. Each serving: 601 calories; 278 mg sodium; 183 mg cholesterol; 18 grams fat; 12 grams carbohydrates; 83 grams protein; 0.69 gram fiber Recipe Source: Los Angeles Times - 10-14-1999 Formatted for Mastercook by Lynn Thomas -

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This made a hearty soup.
promfh 10y ago

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