Make and share this Venetian Fish Soup recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
- In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
- Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
- Remove the bay leaves.
- Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
- Simmer until the fish and shrimp are just done, about 2 minutes.
Nutrition Facts : Calories 449.1, Fat 14.5, SaturatedFat 2.2, Cholesterol 245, Sodium 1357.5, Carbohydrate 16.9, Fiber 4.1, Sugar 4.5, Protein 56.2
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