| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | California | Microwave | 4 | Servings |
INGREDIENTS
| 8 | oz | Clam juice (1 bottle) |
| 2 | c | Water |
| 1 | ts | Dried thyme |
| 1/4 | ts | Fennel seed — crushed |
| 1 | Bay leaf | |
| 3/4 | lb | Skinless lean white fish |
| (halibut, haddock, pollack, | ||
| Red snapper, | ||
| Whiting, bass, flounder, | ||
| Cod) | ||
| 16 | md | Shrimp, mussels, or clams — |
| Shelled & deveined | ||
| 1 | md | Tomato — seeded & chopped |
| Salt and freshly ground | ||
| Pepper — to taste | ||
| Parsley, for garnish | ||
| (optional) — finely | ||
| Chopped |
INSTRUCTIONS
1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil. 2. Reduce heat, cover, and simmer for 3 minutes. 3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth. Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque). 4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish with parsley, if desired. Microwave Version: Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave on 70% power 3 minutes. For step 3, after adding fish, shellfish, and omatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step 4. Note: If you are using frozen fish, partially defrost them, then cut into chunks -- do not thaw completely. Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3. Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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