Fish Soup Leghorn-Style
|Ling cod||1⁄4 Pound|
|Striped bass||1⁄4 Pound|
|Red snapper||1⁄4 Pound|
|Medium shrimp||1⁄4 Pound|
|Clams||1 Pound (Use Small Variety)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, finely chopped|
|Carrot||1 , finely chopped|
|Stalk celery||1 , finely chopped|
|Chopped parsley||3 Tablespoon|
|Garlic||3 Clove (15 gm), chopped|
|Hot pepper||1⁄3 Small, finely chopped (Colored Red Or Green)|
|Dry white wine||1 Cup (16 tbs)|
|Italian bread slice||16|
|Garlic||2 Clove (10 gm)|
Peel, seed and dice tomatoes.
Wash all fish thoroughly under cold running water.
Cut into large pieces.
Cut squid head off below the eye and discard.
Slice squid tentacles into small pieces.
Clean inside squid stomach by removing everything under cold running water, then cut into rings.
Shell and devein shrimp.
Wash shrimp and scallops under cold running water.
Scrub clams with a brush and rinse thoroughly.
Place clams in a pot of cold water and change water several times.
Ingredients can be prepared several hours ahead and left in a pot of cold water until ready to use.
Heat oil in a large saucepan or casserole.
Add onion, carrot, celery, 2 tablespoons parsley, 2 chopped garlic cloves and hot pepper.
Saute over medium heat until vegetables are lightly browned.
Add squid and wine.
Cook 5 minutes.
Add diced tomatoes and season with salt.
Reduce heat and cook uncovered 5 minutes, stirring occasionally.
Add prepared fish and cook 5 minutes longer.
Add prepared shrimp, scallops and clams.
Cook covered 5 minutes longer.
Sprinkle remaining parsley and 1 chopped garlic clove over fish.
Stir in a little more wine if sauce is too thick.
Remove from heat.
Toast bread until golden on both sides.
Cut 2 garlic cloves in half.
Rub toasted bread with cut garlic.
Place 2 slices toasted bread in each soup bowl.
Ladle fish soup over toast.