Seafood Soup Recipe
The seafood soup is a mixed soup made with a medley of seafood along with fresh vegetables. Flavored an cooked in a generous amount of white wine, the seafood soup is flavored with clam juice and bay leaf, the seafood soup is mild flavored with the hint of wine in it.
Ingredients
| Fish stock | ||
| Fish | 1 1/2 Pound, cleaned | |
| Cold water | 3 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| White wine | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Peppercorns | 3 | |
| Several parsley sprigs | ||
| Clam Juice | 1 Cup (16 tbs) | |
Directions
Wash fish or trimmings in cold water; drain.
Combine water, vegetables, and wine in heavy saucepan.
Tie bay leaf, peppercorns, and parsley in small piece of cheesecloth.
Add seasonings and fish to water and vegetables; bring to boil over moderate heat.
Cook, uncovered, 20 to 30 minutes.
Strain stock; add clam juice.
Reserve.
Combine water, vegetables, and wine in heavy saucepan.
Tie bay leaf, peppercorns, and parsley in small piece of cheesecloth.
Add seasonings and fish to water and vegetables; bring to boil over moderate heat.
Cook, uncovered, 20 to 30 minutes.
Strain stock; add clam juice.
Reserve.
Chef
