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Soup- Chilean Fish Soup

Source of Recipe


Newspaper Clipping



List of Ingredients



• 2 tablespoons butter
  
• 1/2 cup finely chopped onion
  
• 1 clove garlic, finely chopped
  
• 2 cups dry white wine
  
• 1 bottle (8 oz) clam juice
  
• 1/4 teaspoon cayenne pepper
  
• Pinch of saffron
  
• 1 pound firm white fish fillets
  
• 1 (7.5 ounce) can chopped clams (drained reserve liquid)
  
• 3/4 cup blanched almonds, ground
  
• 1 pint half and half
  






Instructions



1. Melt butter in large stock pot.
   
   
2. Add onions and garlic, saute until limp.
   
   
3. Stir in wine, cayenne, saffron, bottle clam juice. To the liquid reserved from can clams add enough water to have 2 cups total liquid and add the soup. Bring to a simmer.
   
   
4. Cut fish into 1-inch chunks, add to broth and simmer for 10 minutes.
   
   
5. Add clams and simmer 10 additional minutes.
   
   
6. Add ground almonds and half and half; heat to simmering. Serve.
   
   






Final Comments


Recipe from Sacramento Bee via my sister, Candice.