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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fisherman Soup Recipe

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This recipe for Fisherman Soup is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. olive oil
2 small onions, finely chopped
4 cloves of garlic, mashed
½ lb. halibut or monk fish or grouper, cut into bite size pieces
1 lb. clams (about 12 fresh, can also use canned chopped clams)
1 lb. fresh shrimp, preferably with shells on
2 tbsp. tomato sauce
1 bottle clam juice
fresh Italian parsley, finely chopped
a few sprigs of saffron (optional)
2 sprigs of fresh thyme
salt and pepper, to taste
Cooked white rice
Directions:
Directions:
If using fresh clams, rinse and set aside. If using fresh shrimp with shells, peel the shrimp and boil the shells in about 2 cups of water, uncovered. Cook for about 5 minutes then drain, discard the shells but reserve the water to use as part of the stock for the soup.
In a large saucepan sauté onion and garlic until the onion is transparent. Add fish, clams (including juice if canned), shrimp, shrimp stock, clam juice, tomato juice, parsley, thyme and saffron.
Add a cup of water or more if necessary. Season to taste.
Cook 8-10 minutes, until fish is tender. To serve, spoon rice into bowls, and then the soup on top. Accompany with slices of crusty toasted bread.

 

 

 

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