For the fish stock, place all ingredients in
0 minutes.
Add the fish and shrimp and simmer, uncovered
Make a fish stock with cod bones, 1 whole onion, 3 whole garlic cloves, 2 carrots and 3 stalks of celery.
Boil for about an hour, then sieve the broth.
Saute 1 chopped onion with olive oil until soft. Add Italian parsley, then the fish broth.
Add 1 can tomatoes then the white wine.
Add fish 15 minutes before serving.
Serve as main meal with assorted breads and bottle of chilled Chablis!
dd salt if necessary.
FISH SOUP:.
Heat the oil on
Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker.
Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
Stir in shrimp.
Cover.
Cook 15 to 30 minutes, or until shrimp are opaque.
Remove and discard bay leaves.
Serve.
Variation: If you prefer a heartier soup, add more fish.
Add white fish or cod to slow cooker 45 minutes before serving.
eantime clean the fish (do not chop the fish; it must stay
n a large kettle or soup pot over medium-high heat
Combine stock, 2 tbsp oil, tomatoes, onion, garlic and saffron in a large saucepan. Bring to a boil on medium heat. Reduce heat to low and simmer gently for 15 mins, until reduced slightly and fragrant. Add potatoes and rice and simmer for 20 mins, until tender. Season to taste.
Meanwhile, heat 1/4 cup oil in a heavy-bottomed skillet on medium heat. Cook fish, turning, for 4-5 mins, until just opaque.
Ladle soup into bowls. Top with cooked fish and sprinkle with cilantro.
Heat oil in a large pan and cook fennel for 5 mins or until softened. Add leek and cook for 2 mins. Add stock and bring to a boil. Add cod, mixed seafood and tomatoes and simmer gently for about 5 mins until fish is just cooked. Add saffron and season. Serve garnished with chopped fennel fronds.
ed wines, then place the fish in the pan, and pour
epare fish stock, which will be the base of the soup,
combine stock, carrots, parsnips and fish. Bring to a boil over
Reduce heat and add whole fish; cook, covered, for 20 minutes
otatoes are almost tender. Cut cod into 2-inch chunks.
ow thick you like your soup. Let cook for a couple
o make mayonnaise.
Heat soup to boiling. Remove and discard
Add carrots, parsnips and fish to soup stock.
Bring to boil and reduce to simmer 10 minutes.
Add leeks and simmer 2 to 3 minutes longer.
Remove from heat and lift out fish; set aside on platter.
Beat egg yolks in bowl and add 1/2 cup hot soup 1 tablespoon at a time.
Pour this back into soup in thin stream, beating continuously with a wire whisk.
Separate fish into flakes and add to soup.
Season with salt and pepper and reheat.
Ladle into bowls and sprinkle with parsley and 1 tablespoon sour cream.