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---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Fish Soup
Categories: Soups/stews, Seafood, Italy, Formatted
Yield: 8 servings
1/2 c Oil, olive
3 ea Leek; sliced, white only
2 ea Garlic cloves; diced fine
1 ea Onion, yellow; peeled,
-chopped
1 c Celery; chopped
1 c Mushrooms; sliced
6 c Fish stock; or water, or
-clam nectar
1 c Tomato sauce, italian
1 c Wine, white, dry
Pepper, cayenne; to taste
1 lb Fish, white; boneless filet,
-cut into small pieces
-(cod, seabass, monkfish)
1/2 lb Clams; soaked 1 hr., drained
1/2 lb Crab
1/2 lb Shrimp
1/2 lb Mussels; scrubbed, bearded
Parsely; chopped, garnish
Saute the leeks, onions, celery, garlic and mushrooms until the onions
are clear. Add the stock, nectar or water, tomato sauce and white wine.
Bring to a heavy simmer and taste. Add the cayenne pepper and salt to
taste.
Prepare the seafood and add to the pot, remembering to add first those
things which take longest to cook. The various shellfish go in with the
shells on.
Simmer until done. Serve in large bowls over spaghetti. By adding extra
fish such as a lobster per person this will become a meal instead of a
soup.
reposted by DonW1948@aol.com
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