| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
La times, Latimes1 |
10 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 6 |
|
Garlic cloves; minced |
|
|
Crushed red pepper |
| 1 |
|
Carrot; chopped |
| 2 |
|
Celery stalks; chopped |
| 1/4 |
|
Green bell pepper |
| 1 |
lb |
Plum tomatoes; seeded, chopped |
| 4 |
lb |
Whole bony fish such as |
|
|
Sculpin or other rock fish |
| 1 |
|
Thyme sprig |
| 1 |
bn |
Parsley; stems only |
| 1 |
|
Bottle Dry white wine -; (750 ml) |
| 2 |
c |
Water |
|
|
Salt and pepper |
| 2 |
lb |
Oily fish fillets such as tuna; |
|
|
Swordfish; shark, mackerel |
| 3 |
lb |
Lean fish fillets such as cod; |
|
|
Red snapper; or perch |
| 2 |
lb |
Mixed small shellfish |
| 1/4 |
c |
Slivered basil |
INSTRUCTIONS
Combine 2 tablespoons olive oil and 1 chopped onion in bottom of wide soup
pot. Cook over medium-high heat until onion softens and becomes
translucent, about 3 minutes. Add 2 minced cloves garlic and 1/2 teaspoon
crushed red pepper and cook until fragrant, about 1 minute. Add carrot and
celery and cook until color of carrot brightens, about 5 minutes. Add bell
pepper and tomatoes and cook until tomatoes give up liquid, about 5
minutes. Add whole bony fish to pot. Add thyme and parsley and all but
about 1/4 cup white wine. Add enough water to cover, up to 2 cups. Bring to
boil over high heat, reduce heat to simmer and cook 45 minutes. Transfer
contents of soup pot to colander or heavy strainer over mixing bowl, firmly
pressing fish and vegetables with back of wooden spoon to extract all of
broth. Add salt and pepper to taste, being conservative with salt. Discard
fish and vegetable solids and refrigerate broth until ready to use. While
broth is cooking, cut oily fillets into 2-inch pieces. Salt and pepper
lightly and place in plastic bag with 1 tablespoon olive oil, 1 clove
minced garlic, dash crushed red pepper and 2 tablespoons reserved white
wine. Seal tightly and knead bag lightly to mix ingredients well.
Refrigerate until ready to use. Do same with lean fish fillets. About 45
minutes before serving, combine remaining 2 tablespoons olive oil,
remaining chopped onion and remaining minced garlic in bottom of large,
table-ready soup pot. Heat until soft and fragrant, about 5 minutes. Add
strained broth and bring to rolling boil. About 20 minutes before serving,
add oily fish to pot. After 5 minutes, add lean fish. After 5 more minutes,
add shellfish and cover tightly. As soon as shellfish open, remove from
heat. Add slivered basil, stir to combine and let stand 5 minutes until
ready to serve. Yields 10 servings.
Each serving: 601 calories; 278 mg sodium; 183 mg cholesterol; 18 grams
fat; 12 grams carbohydrates; 83 grams protein; 0.69 gram fiber
Recipe Source: Los Angeles Times - 10-14-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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