Mediterranean Fish Soup Recipe
Ingredients
| 12 slices French bread, cut 3/4-inch thick | ||
| Onions | 2 Medium, chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| 1/4 cup olive or vegetable oil | ||
| Tomatoes | 3 Medium, chopped | |
| Clam Juice | 1 Bottle (1l) | |
| Water | 6 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| 1 teaspoon finely chopped fresh thyme or 1/2 tea spoon dried thyme leaves | ||
| Fennel seed | 1/2 Teaspoon, crushed | |
| Turmeric | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| Haddock fish | 2 Pound | |
Directions
Place bread in single layer on cookie sheet.
Bake in 325° oven until crisp, about 30 minutes.
Cook and stir onions and garlic in oil in Dutch oven over medium heat until onions are tender.
Add tomatoes, clam juice, water, salt, thyme, fennel seed, turmeric, pepper and bay leaf.
Heat to boiling; reduce heat.
Cover and cook 5 minutes.
Cut fish into 1-inch chunks; add to tomato mixture.
Heat to boiling; reduce heat.
Cover and cook until fish flakes easily with fork, about 5 minutes.
Pour soup into tureen.
Bake in 325° oven until crisp, about 30 minutes.
Cook and stir onions and garlic in oil in Dutch oven over medium heat until onions are tender.
Add tomatoes, clam juice, water, salt, thyme, fennel seed, turmeric, pepper and bay leaf.
Heat to boiling; reduce heat.
Cover and cook 5 minutes.
Cut fish into 1-inch chunks; add to tomato mixture.
Heat to boiling; reduce heat.
Cover and cook until fish flakes easily with fork, about 5 minutes.
Pour soup into tureen.
Chef
