| 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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