Gardiner's Bay Fish Soup Recipe
Gardiner's Bay Fish Soup is a tasty and filling seafood soup that you can prepare in a jiffy. I was surprised to see my children eating this wonderful soup up! You just have to try this Gardiner's Bay Fish Soup!
Ingredients
| Fish | 3 1/2 Pound | |
| Water | 2 Quart | |
| Onion | 1 , sliced | |
| Garlic | 4 Clove (5gm), sliced | |
| 2 ribs celery without leaves | ||
| 6 sprigs fresh thyme or one teaspoon dried thyme | ||
| 2 bay leaves, broken in half | ||
| Peppercorns | 15 To taste | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1 dozen cherrystone clams | ||
| Olive oil | 3 Tablespoon | |
| 2 onions, coarsely chopped | ||
| Rosemary sprig | 1 Small | |
| 2 tomatoes, cored and quartered | ||
| Potatoes | 1 Quart, quartered | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| 2 tablespoons Pernod | ||
| Ricard or other anise flavored liqueur | ||
| Parsley | 2 Tablespoon, finely chopped | |
Directions
Place the fish bones, water, sliced onion, one clove garlic, celery, half the thyme, one bay leaf, peppercorns, wine and clams in a kettle.
Bring to a boil and cook twenty minutes.
Strain through a colander, pushing to extract as much liquid as possible from the solids.
Reserve the liquid.
Heat the oil and add the remaining garlic, thyme and bay leaf and the chopped onions.
Add the rosemary, tomatoes, potatoes and reserved stock.
Bring to a boil and cook forty five minutes.
Force through a sieve or food mill equipped with a fine blade to puree some of the solids.
Beat well with a wire whisk and bring to a boil.
Add the cream and simmer five minutes
Bring to a boil and cook twenty minutes.
Strain through a colander, pushing to extract as much liquid as possible from the solids.
Reserve the liquid.
Heat the oil and add the remaining garlic, thyme and bay leaf and the chopped onions.
Add the rosemary, tomatoes, potatoes and reserved stock.
Bring to a boil and cook forty five minutes.
Force through a sieve or food mill equipped with a fine blade to puree some of the solids.
Beat well with a wire whisk and bring to a boil.
Add the cream and simmer five minutes
Chef
