Italian Fish Soup

Italian Fish Soup
Photo by Rita Maas

Ingredients

  • ¾ teaspoon salt
  • 3 garlic cloves
  • 1 garlic clove
  • 2 14-oz cans diced tomatoes in juice
  • ¼ teaspoon dried oregano
  • ¼ cup fresh basil
  • 1 teaspoon sugar
  • + 16 more ingredients
    • 4 ½ cups water
    • 2 tablespoons parsley
    • 1/8 teaspoon black pepper
    • ½ pound large shrimp in shell, peeled, leaving tail and first segment of shell intact, and deveined
    • 2 tablespoons olive oil
    • 1 pound skinless halibut fillet, cut into 1-inch pieces
    • ¼ cup olive oil
    • extra-virgin olive oil
    • 12 small hard-shelled clams such as littlenecks
    • 1 12-inch Italian loaf
    • 4 cups fish stock or bottled clam juice
    • 1 cup dry white wine
    • ½ teaspoon dried hot red pepper flakes
    • 12 mussels (preferably cultivated)
    • ¼ cup parsley
    • 1 pound squid, bodies and tentacles separated but kept intact

Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat shrimp dry and sprinkle w...

View full recipe at Epicurious

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