Hearty Fish Soup with Garlic Sauce
|Olive oil||1⁄4 Cup (4 tbs)|
|White onion||1 Large, coarsely chopped|
|Celery ribs||2 Large, scraped and cut into 1/4-inch cubes|
|Carrot||1 Medium, scraped and cut into 1/4-inch cubes|
|Leeks||3 , cut into 1/4-inch pieces (White Part And Some Of The Green)|
|Canned minced clams||14 Ounce, drained (2 Cans, 7 Ounce Each, Save The Liquid)|
|Fideo pasta/Any other small soup pasta||1⁄2 Pound (Vermicelli)|
|Garlic||3 Clove (15 gm), minced|
|Chopped parsley||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Ripe tomatoes/One-pound, twelve-ounce can of tomatoes, broken up||6 Large, peeled, seeded, finely chopped|
|Fish fillets||2 Pound, cut into large pieces (Cod, Halibut, Haddock, Or Other Fresh White Fish)|
|Flour||1 Cup (16 tbs)|
|Lemon||1 , juiced|
Heat the olive oil in a large soup pot.
Add the onion, celery, carrot, leeks, and garlic, and saute 5 minutes.
Add the bay leaf, parsley, water, wine, tomatoes, and the liquid from the canned clams.
Bring to a boil, lower heat, simmer uncovered 30 minutes.
Add the pasta.
Cook for 5 minutes, or until the pasta is still very resistant to the bite.
(For convenience, the term "very al dente" will be used to denote very firm, very lightly-cooked pasta.) Season the fillets and roll them in flour.
Wrap the fish loosely in cheesecloth and tie the ends.
Add this to the soup pot and cook 20 minutes, uncovered, until tender, or until the fish can be flaked with a fork.
Unwrap the fish and flake it.
Add the fish, clams, and lemon juice to the pot.
Heat until the liquid starts to simmer.
Taste for seasoning and serve with a bowl of Garlic Sauce and crusty bread.