Delicious Fish Soup Recipe
Ingredients
| Garlic | 5 Clove (5gm) | |
| 2 medium-size onions, chopped | ||
| Red pepper flakes | 3/4 Teaspoon, crushed | |
| Italian parsley | 2 Tablespoon, chopped | |
| 1 cup dry red wine, such as Chianti | ||
| Ripe tomatoes | 3 Pound, peeled | |
| Chicken broth | 4 Cup (16 tbs) | |
| Italian bread slice | 6 | |
| black pepper | 1 | |
| 1 1/2 pounds mixed boneless, skinless fish fillets, such as rockf ish, snapper, tuna, and halibut | ||
| 4 ounces medium-size shrimp, shelled and deveined | ||
| 1/4 cup mixed chopped fresh herbs, such as Ital lian parsley, oregano, sage, and rosemary; or 1/4 cup chopped Italian parsley | ||
Directions
Mince or press 3 of the garlic cloves; set remaining 2 cloves aside.
In a 5- to 6-quart pan, heat 14 cup oil over medium heat.
Add minced garlic and onions; cook, stirring occasionally, until onions are golden (about 15 minutes).
Stir in red pepper flakes and the 2 tablespoons parsley; cook, stirring often, for 5 minutes.
Add wine and cook for about 2 minutes.
Add tomatoes (if using canned tomatoes, cut up tomatoes and add to pan along with their liquid).
Add broth and bring to a boil over high heat.
Reduce heat, cover, and simmer until tomatoes are very soft when pressed (about 20 minutes).
Meanwhile, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).
Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes).
Remove toasted bread from broiler.
Rub one side of each slice with reserved garlic cloves; sprin-kle with black pepper.
Place one slice in the bottom of each of 6 wide, shallow soup bowls.
Set aside.
Rinse fish and shrimp; pat dry.
Cut fish into about 3/4-inch chunks.
Stir fish and shrimp into soup and cook, uncovered, until opaque in thickest part; cut to test (about 5 inutes).
Ladle soup into bowls over bread.
Drizzle about 1 teaspoon oil over each bowlful; sprinkle evenly with herbs.
In a 5- to 6-quart pan, heat 14 cup oil over medium heat.
Add minced garlic and onions; cook, stirring occasionally, until onions are golden (about 15 minutes).
Stir in red pepper flakes and the 2 tablespoons parsley; cook, stirring often, for 5 minutes.
Add wine and cook for about 2 minutes.
Add tomatoes (if using canned tomatoes, cut up tomatoes and add to pan along with their liquid).
Add broth and bring to a boil over high heat.
Reduce heat, cover, and simmer until tomatoes are very soft when pressed (about 20 minutes).
Meanwhile, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).
Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes).
Remove toasted bread from broiler.
Rub one side of each slice with reserved garlic cloves; sprin-kle with black pepper.
Place one slice in the bottom of each of 6 wide, shallow soup bowls.
Set aside.
Rinse fish and shrimp; pat dry.
Cut fish into about 3/4-inch chunks.
Stir fish and shrimp into soup and cook, uncovered, until opaque in thickest part; cut to test (about 5 inutes).
Ladle soup into bowls over bread.
Drizzle about 1 teaspoon oil over each bowlful; sprinkle evenly with herbs.
Chef
