VENETIAN FISH SOUP

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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

1/2 lb large shrimp, shells removed and reserved
2 cups water
3 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
1 fennel bulb, chopped
2 celery ribs, chopped
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups bottled clam juice
2 1/2 cups canned crushed tomatoes in puree (from a 28-ounce can)
1/4 teaspoon dried red pepper flakes
5 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt, depending on the saltiness of the clam juice (or more)
2 bay leaves
2 lbs moderately firm white fish fillets, such as cod, halibut, ocean perch, orange roughy, pollack, red snapper (use a mixture of 2 or 3 kinds) or 2 lbs tilapia fillets, cut into 1-by-1-inch pieces
1/8 teaspoon fresh ground black pepper

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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