
Fish soup

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One of the best fish soups I ever made came about by chance, when a box of fish came into the kitchen from Barcelona, full of big John Dory, grouper and sole, little sea bass and tiny crabs. We had some scallops in the kitchen already, as well as some langoustines, prawns, vongole (clams) from Italy and mussels. There was such a mountain of fish, we hardly knew what to do with it, so we made a stock, and then kept en adding more and more varieties of fish, getting more and mere excited about what we were doing, and the finished soup was amazing just amazing. Note: the stock is best made the day before you need it.
ingredients
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serves: 4
3 tablespoons olive oil
2 cloves garlic (chopped)
24 clams (cleaned)
24 mussels (cleaned)
5 tablespoons white wine
3/4-1 pound mixture of whole sealed white fish (such as John Dory, monkfish, red mullet, sea robin, sliced)
2 medium tomatoes (chopped)
8 langoustines (or large raw prawns, peeled, deveined, and eyes removed)
3/4-1 pound baby octopus (cleaned, prepared and cut into pieces)
8 small squid (cleaned and each cut into four)
salt and pepper
For the stock:
2 sea robin (gutted)
2 1/4 cups tomato passata
10 leaves basil
To serve:
4 slices of country bread
1 clove garlic
Servings Per Recipe: 4
Amount per Serving
Calories: 853
- Total Fat: 23.2 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 680.1 mg
- Sodium: 2709.9 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 6.9 g
- Sugars: 19.8 g
- Protein: 110.6 g
preparation

comments
arlene
May 11, 2012