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Mediterranean Fish Soup

Global.Potpourri's picture
Ingredients
  French bread slice 12 (Cut 3/4 Inch Thick)
  Onions 2 Medium, chopped
  Garlic 3 Clove (15 gm), crushed
  Vegetable oil 1⁄4 Cup (4 tbs)
  Tomatoes 3 Medium, chopped
  Bottled clam juice 8 Ounce (1 Bottle)
  Water 6 Cup (96 tbs)
  Salt 2 Teaspoon
  Finely chopped thyme/1/2 teaspoon dried thyme leaves 1 Teaspoon
  Crushed fennel seed 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Assorted white fish 2 Pound (Halibut, Haddock, Pollack, Red Snapper, Whiting, Bass, Cod, Flounder)
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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish

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