Italian Style Seafood Soup
|Haddock and whiting fillets||1 Pound (Fresh Or Frozen)|
|Red snapper fillets||10 Ounce (Fresh Or Frozen)|
|Shelled shrimp||7 Ounce (Fresh Or Frozen)|
|Water||5 Cup (80 tbs)|
|Canned tomatoes||16 Ounce (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Carrot||1 , thinly sliced|
|Stalk celery||1 , chopped|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Bottled hot pepper sauce||3 Drop|
Thaw fish fillets and shrimp, if frozen.
Cut fish into 1-inch pieces; halve any large shrimp lengthwise.
In Dutch oven combine water, undrained tomatoes, wine, onion, carrot, celery, parsley, tomato paste, garlic, bay leaves, hot pepper sauce, 2 teaspoons salt, and dash pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 20 to 30 minutes or till vegetables are tender.
Add fish pieces and shrimp.
Bring mixture just to boiling.
Reduce heat; cover and simmer for 5 to 7 minutes longer or till fish and shrimp are done.
Discard bay leaves.