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The postman italian fish soup
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| Artist: |
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| Categories: |
Ethnic, Fish, Italian, Seafood, Soups & Stews, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Olive oil | | 3
| | Leeks(white only), cleaned | | | -and sliced | | 2
| cl | Garlic, finely diced | | 1
| | Yellow onion, peeled and | | | -chopped | | 1
| cup | Celery, chopped | | 1
| cup | Fresh mushrooms, sliced | | 6
| cup | Fish stock, clam juice or | | | -water | | 1
| cup | Tomato sauce | | 1
| cup | Dry white wine | | | Cayenne | | | Salt | | 2
| lbs | Total of clams*, shrimp in | | | -shell, or mussels* | | 1
| lbs | Fillet of white fish, sea | | | -bass, or cod, cut into | | | -small pieces | | | Chopped parsley |
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Procedures:
| 1 | * soak clams or mussels in cold water for 1 hour and drain. | | 2 | Heat the olive oil in a large, heavy pot over medium heat. | | 3 | Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. | | 4 | Add stock, tomato sauce, and wine. | | 5 | Bring to simmer, and season with cayenne and salt totaste. | | 6 | Add clams and mussels to pot if using. | | 7 | When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. | | 8 | Garnish with parsley. | | 9 | nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%) |
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