Fish Soup

From Roger Simon (via Martha Bayne)

Serves 8

Some of the donors to our cookbook fundraising effort are, in thanks for their generosity, getting a soup named in their honor, and prepared to their specs, during Soup and Bread 2010. Roger – my father’s sister’s second husband, so I guess that makes him my uncle? – provided this quick and easy recipe for a delicious fish soup. I used tilapia, and added a quart of vegetable stock to stretch it out a bit, which still resulted in a light, clean broth with a strong acidic backbone.

The clams in their shells were also a big hit with the kids, who ran around performing clam puppet plays once the soup was all gone.

Ingredients

1 medium white onion

1 garlic clove

¼ cup olive oil

8-ounce can chopped tomatoes

1 pound cubed, firm, strongly flavored fish. (Delicate fish like sole disintegrates during the cooking.)

1 ½ cup dry white wine

8 ounces clam juice

½ pound frozen shrimp

½ pound cherry stone clams

½ pound bay scallops

1 quart vegetable stock (if desired)

salt

pepper

thyme

tabasco

Preparation

In a large soup pot, sauté onion and garlic in olive oil until translucent. Add fish and simmer a few minutes.

Add wine, clam juice, shrimp, clams, and scallops.

Simmer ’till shrimp turn red, clams open, and fish cubes are tender.

Even better the next day.

Thanks Rog!

Posted: Saturday Jan 9,2010 03:11 PM In Soup Recipes