Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Zuppa Di Frutti Di Mare Caprese




Source of Recipe


Internet


List of Ingredients




3 tablespoons olive oil
1 onion, thinly sliced
4 fl oz dry white wine
1 lb mussels, cleaned
4 large ripe tomatoes, peeled, seeded and chopped
2 teaspoons chopped fresh marjoram
2 1/2 pints basic fish stock
1 bay leaf, halved
salt and freshly ground black pepper
1 1/2 lb thick white-fleshed fish fillets 1 lb whole uncooked large prawns
12 oysters in shell (optional)
finely chopped flat-leaf parsley
crusty bread, to serve

Heat the oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the wine and mussels, cover and simmer for 4-5 minutes, until the mussels open, shaking the pan occasionally. Remove the mussels to a bowl (discard any that have not opened) and set aside. Add the tomatoes and marjoram to the wine and onion mixture, cover and simmer for about 15 minutes, until the tomatoes are soft. Mash to a puree. Add the stock, bay leaf, and salt and pepper to taste. Bring the liquid to the boil, then reduce the heat. Cut the fish into 5 cm/2 in pieces, add to the saucepan and simmer gently for 10 minutes. Add the prawns and simmer for about 4 minutes, until they turn pink. Scrub, open and remove the oysters from the shells-leave tow or three oysters in half shells for garnishing, if desired. Remove the top shells of the mussels and discard. Add the mussels and oysters to the soup during the last 2 minutes while the prawns are cooking. Pour the soup into a large bowl or soup tureen, garnish with oysters if desired, sprinkle with parsley and serve with crusty bread.

Recipe