Italian fish soup

Yield: 8 servings

Measure Ingredient
½ cup Olive oil
3 Leeks, cleaned and sliced, white part only
2 Cloves of garlic diced fine
1 Yellow onion, peeled and chopped
1 cup Chopped celery
1 cup Fresh mushrooms, sliced
6 cups Fish stock, clam nectar or water
1 cup Italian tomato sauce
1 cup Dry white wine (maybe Soave)
Cayenne pepper to taste
1 pounds White fish boneless fillet, cut into small pieces
(cod, seabass, monkfish)
2 pounds Combined, of any or all of {the following:
Clams, soaked in fresh water 1 hour then drained
Mussels, scrubbed with the beards removed

Serves 8

(don't leave these out they are cheap, tasty and attractive) You can buy a ¼ or ½ lb. of several items. Even if shrimp is $6 per lb.

¼ lb. is affordable and will add flavor and variety.

Chopped parsley for 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.

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