MENU
 
 
  • Fish Soup With Shellfish

    0 votes

    Ingredients

    • 4 x celery stalks minced
    • 2 x carrots minced
    • 1 x onion minced
    • 3 x garlic cloves chopped extra virgin olive oil
    • 2 c. white wine
    • 1 c. canned tomatoes with juice
    • 1 lb small clams in shells
    • 1 lb mussels in shells
    • 1 lb head-on shrimp
    • 1/2 tsp saffron threads
    • 1 lb hard oily fish such as swordfish or possibly shark
    • 1 lb white fish such as rock cod Salt to taste
    • 1 tsp crushed red pepper flakes
    • 18 slc baguette, 1/2" thick

    Directions

    1. Cook celery, carrots, onion and 2 cloves chopped garlic in 3 Tbsp. extra virgin olive oil in large soup pot over medium-high heat till softened, about 10 min. Add in 1 c. white wine and cook till reduced by one-third, 5 min. Add in tomatoes and turn heat to low.
    2. In large covered skillet, cook clams with remaining white wine over high heat 3 min. Add in mussels and cook, shaking occasionally to keep from scorching, till all shellfish are opened, about 5 more min. Remove shellfish from pan, cover tightly and chill.
    3. Strain remaining liquid into measuring c. and add in sufficient water to make 4 c.. Peel shrimp, reserving heads and shells. Place shrimp meat in plastic food bag, seal tightly and chill till needed. Add in shrimp shells and cooking liquid-water combination to soup pot and cook over medium heat 25 min.
    4. When done, ladle contents of soup pot into food processor and grind 5 min. Press through strainer into bowl. This may need to be done in batches. Add in saffron to strained broth, cover tightly and chill.
    5. Cut oily and white fish in chunks, place in plastic food bag with 1 clove chopped garlic, salt to taste, crushed red pepper flakes and 1 Tbsp. extra virgin olive oil. Seal tightly and massage through bag to proportionately distribute ingredients. Chill.
    6. When almost ready to serve, bring broth to simmer, add in oily fish and white fish and cook 5 min. Add in shrimp and cook till hard all the way through, about 5 min more. Add in reserved clams and mussels and heat through. Season to taste with salt.
    7. Toast baguette slices and drizzle lightly with extra virgin olive oil. Arrange baguette slices in wide soup bowls and ladle fish soup over top. Serve immediately.
    8. This recipe yields 6 to 8 servings.

    Similar Recipes

    Leave a review or comment