"the postman" italian fish soup

Yield: 8 Servings

Measure Ingredient
½ cup Olive oil
3 Leeks; white only, cleaned and sliced
2 Cloves garlic; finely diced
1 Yellow onion; peeled and chopped
1 cup Celery; chopped
1 cup Fresh mushrooms; sliced
6 cups Fish stock; clam juice or water
1 cup Tomato sauce
1 cup Dry white wine
2 pounds Total of clams; shrimp in shell; or mussels (soak clams or mussels in cold water for 1 hour and drain)
1 pounds Fillet of white fish; sea bass; or cod, cut into small pieces
Chopped parsley

Date: 24 Mar 96 22:44:06 EST

From: "Lisabeth Crawford (Pooh)" <104105.1416@...> Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes.

Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley.

Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%) Source: Miami Herald 3/21/96 Adapted from The Frugal Gourmet Cooks the Ancient Cuisines: China, Greexe, Rome by Jeff Smith MM-RECIPES@...


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