Italian Fish Soup

Recipe Ingredients

1/2 cup	118ml	Olive oil
3		Leeks - cleaned and sliced, white part only
2		Garlic diced fine
1		Yellow onion - peeled and
1 cup	110g / 3.9oz	Chopped celery
1 cup	237ml	Fresh mushrooms - sliced
6 cups	1422ml	Fish stock - clam nectar or
1 cup	237ml	Italian tomato sauce
1 cup	237ml	Dry white wine - (maybe soave)
		Cayenne pepper to taste
1 lb	454g / 16oz	White fish boneless fillet - cut into small piece
		(cod - sea bass, monkfish)
2 lbs	908g / 32oz	Combined - of any or all of
		Following
		Clams - soaked in fresh water 1 hour then drained
		Crab
		Shrimp
		Mussels - scrubbed with the beards removed

Recipe Instructions

(don't leave these out they are cheap, tasty and attractive) You can buy a 1/4 or 1/2 lb. of several items. Even if shrimp is $6 per lb. 1/4 lb. is affordable and will add flavor and variety.

Chopped parsley for garnish Saute the leeks, onions, celery, garlic and mushrooms until the onions are clear. Add the stock, nectar or water, tomato sauce and white wine. Bring to a heavy simmer and taste. Add the cayenne pepper and salt to taste.

Prepare the seafood and add to the pot, remembering to add first those things which take longest to cook. The various shellfish go in with the shells on.

Simmer until done. Serve in large bowls over spaghetti. By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Source:
Cooking Light, Sept 1994, page 94

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