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MEDITERRANEAN FISH SOUP




Source of Recipe


Marla


List of Ingredients




MEDITERRANEAN FISH SOUP

1/4 CUP OLIVE OIL

1 LARGE ONION, FINELY CHOPPED

2 GARLIC CLOVES, CRUSHED

1 SMALL FENNEL BULB, CHOPPED

2 LBS MIXED FISH AND SHELLFISH

2 TOMATOES, PEELED AND CHOPPED

SEVERAL PARSLEY SPRIGS, CHOPPED

3 SPRIGS THYME

3 SPRIGS BASIL

PINCH SAFFRON STRANDS

1 STRIP ORANGE PEEL

SALT AND FRESHLY GROUND PEPPER

4 ½ CUPS FISH STOCK



Recipe



HEAT OIL IN A SAUCEPAN, ADD ONION, GARLIC AND FENNEL AND COOK 5 MINUTES FOR

UNTIL SOFT. CUT FISH INTO 1 AND 1/2-INCH PIECES.

ADD TOMATOES, HERBS, SAFFRON, ORANGE PEEL, SALT AND PEPPER TO SAUCEPAN. LAY

FISH ON TOP AND ADD JUST ENOUGH STOCK TO COVER FISH.

BRING TO BARELY SIMMERING AND COOK OVER LOW HEAT, UNCOVERED, 8 MINUTES. ADD

SHELLFISH AND COOK 5 MINUTES OR UNTIL FISH AND SHELLFISH ARE TENDER. SKIM AND

SCUM FROM SURFACE OF SOUP AND SERVE.

YIELDS 4 SERVINGS