Fish Soup With Garlic Recipe
How is it that you still haven't tried my recipe for Fish Soup With Garlic. You can serve Fish Soup With Garlic as a yummy Appetizer. An incredible Fish Soup With Garlic gets its taste from garlic. This recipe is ideal for people on a High Omega-3 regimen. An assortment of fabulous flavors, the Fish Soup With Garlic recipe is one of those Italian dishes you simply shouldn't miss. A family favorite that is feasted upon every weekend, this Fish Soup With Garlic recipe should not be missed!
Ingredients
2 cans (10 1/2 ounces each) Progresso White Clam Sauce
1/2 cup chopped onion
1 1/2 cups water 1 teaspoon salt
3/4 teaspoon thyme leaves, crushed
3/4 teaspoon fennel seed
3 strips orange peel (2 inches each)
1 pound fresh fish fillets or frozen fish fillets, partially thawed
2 egg yolks
1/4 cup dry vermouth or white wine
Directions
Skim 2 tablespoons oil from the top of white clam sauce.
Place oil in a medium saucepan.
Heat until hot.
Add onion; saute until tender, about 5 minutes.
Add water, salt, thyme, fennel and orange peel.
Bring to a boil.
Reduce heat and simmer, coveted, for 15 minutes.
Remove orange peel.
Stir in remaining clam sauce.
Cut fish into 1-inch chunks.
Add to saucepan.
Simmer, covered, until fish is opaque, about 2 minutes.
Carefully remove fish with a slotted spoon; set aside.
In a small bowl beat egg yolks with wine.
Add about 1/2 cup of the hot liquid to the yolk mixture, beating constantly with a wire whisk.
Add yolk mixture to saucepan; mix well.
Simmer, uncovered, until'slightly thickened, about 2 minutes.
Do not boil.
Return fish to soup before serving.
Garnish with croutons, if desired.
Place oil in a medium saucepan.
Heat until hot.
Add onion; saute until tender, about 5 minutes.
Add water, salt, thyme, fennel and orange peel.
Bring to a boil.
Reduce heat and simmer, coveted, for 15 minutes.
Remove orange peel.
Stir in remaining clam sauce.
Cut fish into 1-inch chunks.
Add to saucepan.
Simmer, covered, until fish is opaque, about 2 minutes.
Carefully remove fish with a slotted spoon; set aside.
In a small bowl beat egg yolks with wine.
Add about 1/2 cup of the hot liquid to the yolk mixture, beating constantly with a wire whisk.
Add yolk mixture to saucepan; mix well.
Simmer, uncovered, until'slightly thickened, about 2 minutes.
Do not boil.
Return fish to soup before serving.
Garnish with croutons, if desired.
