ITALIAN FISH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
3 Leeks, cleaned and sliced,
-white part only
2 Cloves of garlic diced fine
1 Yellow onion, peeled and
-chopped
1 c Chopped celery
1 c Fresh mushrooms, sliced
6 c Fish stock, clam nectar or
-water
1 c Italian tomato sauce
1 c Dry white wine (maybe Soave)
Cayenne pepper to taste
1 lb White fish boneless fillet,
-cut into small pieces
(cod, seabass, monkfish)
2 lb Combined, of any or all of
-{the following:
Clams, soaked in fresh water
-1 hour then drained
Crab,
Shrimp,
Mussels, scrubbed with the
-beards removed

Serves 8

(don’t leave these out they are cheap, tasty and
attractive) You can buy a 1/4 or 1/2 lb. of several
items. Even if shrimp is $6 per lb. 1/4 lb. is
affordable and will add flavor and variety.

Chopped parsley for garnish

Saute the leeks, onions, celery, garlic and mushrooms
until the onions are clear. Add the stock, nectar or
water, tomato sauce and white wine. Bring to a heavy
simmer and taste. Add the cayenne pepper and salt to
taste.

Prepare the seafood and add to the pot, remembering to
add first those things which take longest to cook. The
various shellfish go in with the shells on.

Simmer until done. Serve in large bowls over
spaghetti. By adding extra fish such as a lobster per
person this will become a meal instead of a soup.

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