Genovese Fish Soup Recipe
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Category: |
Category: |
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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
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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. |
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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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