"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Genovese Fish Soup Recipe

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This recipe for Genovese Fish Soup, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Donlon
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb shrimp, cleaned and and shelled with tails on
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or mussels, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish fillets such as whiting, monk fish, red snapper, and sea bass, cut into chunks
4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Directions:
Directions:
In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the shrimp and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.

Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.

Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
It's easy to make....seriously. And I had it all the time in Genoa. Yum

 

 

 

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