Fish Soup
Ingredients
500g boneless white fish fillets (cut into small pieces)
1-kilo assortment of any or all seafood (mussels; scrubbed
with the beards removed, clams; soaked in fresh water and
drained, prawns, crab, tiny octopus)
1.5 litres fish stock or clam juice
250ml (1 cup) dry white wine
1 large onion, chopped
8 medium size tomatoes, chopped
250ml (1 cup) fresh mushrooms, sliced
250ml (1 cup) celery, chopped
2 cloves of garlic, diced
3 tbsp olive oil
1/2 lemon
1 bunch of parsley
pepper
oregano
basil
Method
-
Heat the olive oil in a pan and saut� the onion, garlic,
celery, and mushrooms until the onion is transparent.
Add tomatoes, oregano, pepper, basil, fish stock and wine
then simmer for 15 minutes. Start adding the assorted
fish; make sure to start with the items that take longest
to cook. Add the clams and mussels last, cooking until
the shells open.
-
Serve as a soup or over pasta, garnish with parsley and
sprinkle with lemon juice.
|
