Email to Sue A      

Recipe Categories: SueA's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DESSERTS ETHNIC FISHandSEAFOOD MARINADES MEATS MEXICAN PASTA PIES PIZZA POTATOES POULTRY RECIPEOFTHEWEEK RICE SALADandDRESSING SAUCES SOUPSandSTEWS SpiceMixes VEGETABLES

Soup- Chilean Fish Soup




Source of Recipe


Recipe from Sacramento Bee via my sister, Candice.


Recipe Introduction


Slighty spicy. Excellent served with sourdough bread.


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

Recipe





Melt butter in large stock pot.
Add onions and garlic, saute until limp.
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.
Cut fish into 1-inch chunks, add to broth and simmer for 10 minutes.
Add clams and simmer 10 additional minutes.
Add ground almonds and half and half; heat to simmering. Serve.