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One pot Fisherman's Soup Recipe

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This recipe for One pot Fisherman's Soup, by , is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, April 23, 2009


1 tablespoon olive oil
2 leeks (white and green parts), halved lengthwise and sliced 1/4 inch thick
2 cloves garlic, sliced
1 small fennel bulb, quartered and sliced
1/3 cup dry sherry
1 28-ounce can diced tomatoes, including liquid
1 1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
1 pound firm white fish (such as halibut), skin removed and cut into 2-inch pieces
1/2 pound mussels, scrubbed
1 cup fresh flat-leaf parsley, roughly chopped

Heat the oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring, for 2 minutes. Add the garlic and fennel and cook 1 minute more
Add the sherry, tomatoes and their juices, salt, and red pepper and bring to a boil. Reduce heat and simmer 15 minutes
Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, about 5 minutes
Stir in the parsley and ladle the soup into individual bowls.

Personal Notes:
Personal Notes:
Try this dish with steamed crab in place of the fish and mussels. Ask your fishmonger to crack and clean the crab for you. Add the crab, in the shell, to the soup and simmer until the meat is heated through, about 5 minutes.




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