For the fish stock, place all ingredients in
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.
hrimp, if frozen.
Rinse fish and shrimp; pat dry with
0 minutes.
Add the fish and shrimp and simmer, uncovered
nd very gently pushing the fish down.
Allow to cook
dd salt if necessary.
FISH SOUP:.
Heat the oil on
Place turkey in casserole dish.
Cover with cheese and top with Italian tomato soup from can.
Garnish as desired.
Bake at 350\u00b0 for 30 minutes.
Brown the hamburger.
Drain the grease, then put the Italian tomato soup and brown sugar and chili powder.
Cook until hot. Taste to see if you need more seasoning.
Then turn the heat down to low and put the cheese on top.
Cover and let the cheese melt. Then put on the buns.
Combine soup, milk, butter and sugar in a heavy saucepan. Heat.
Yields 4 to 6 servings.
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
live oil. Use a large soup pot!
Cut the bell
In a large heavy soup pot or dutch oven over
hem dry.
Cut the fish into 2-inch chunks, discarding
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!
roth. If you prefer your soup with a thicker consistency, reduce
ell.
Meanwhile, for the soup, heat oil in a large
Cook noodles according to package directions and drain.
Meanwhile, for the soup, saute laksa paste in a large saucepan 2 mins over medium heat. Add fish stock, coconut milk and 5 cups water. Bring to a boil. Reduce heat and simmer 4 mins.
Stir in fish and noodles and simmer 3-5 mins, until fish is cooked. Place beansprouts in serving bowls. Using tongs, transfer noodles to bowls. Ladle in soup and top with cilantro sprigs to serve.
Start garlic in cold pan coated with olive oil. Cook 30 secs over medium heat, then add the onions. Cook 3 minutes until onions are tender.
Add tomatoes and water. Break up tomatoes with a potato masher. Simmer covered 10 minutes.
Add basil, pepper, capers, parsley and olives. Cook covered 10 minutes.
Add cod and cook covered 20 minutes or until fish is cooked through.
Serve with Italian bread.
Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
Divide soup among serving bowls. Sprinkle with basil.
side.
To make the Soup:
In a large pot