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Italian Style Seafood Soup

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Ingredients
  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
  Bay leaves 2
  Bottled hot pepper sauce 3 Drop
Directions

Thaw fish fillets and shrimp, if frozen.
Cut fish into 1-inch pieces; halve any large shrimp lengthwise.
Set aside.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Slow Cooked
Ingredient: 
Fish
Interest: 
Healthy

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