Venetian Fish Soup

Venetian Fish Soup
Photo by © Melanie Acevedo

Ingredients

  • 1 fennel bulb, chopped
  • 1/8 teaspoon fresh-ground black pepper
  • 2 carrots, chopped
  • 2 cups water
  • ½ cup dry white wine
  • 2 pounds moderately firm white fish fillets (use a mixture of 2 or 3 kinds), such as cod, halibut, ocean perch, orange roughy, pollack, red snapper, or tilapia, cut into 1-by-1-inch pieces
  • 1 teaspoon salt or more, depending on the saltiness of the clam juice
  • + 11 more ingredients
    • 2 ½ cups canned crushed tomatoes in thick puree (from a 28-ounce can)
    • ½ pound large shrimp, shells removed and reserved
    • 2 ribs celery, chopped
    • ½ teaspoon dried thyme
    • 3 ½ cups bottled clam juice
    • 2 onions, chopped
    • 6 cloves garlic, minced
    • 3 tablespoons olive oil
    • 2 bay leaves
    • 5 tablespoons chopped fresh parsley
    • ¼ teaspoon dried red-pepper flakes

1. Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells. 2. In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; ...

View full recipe at My Recipes

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