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Chunky Fish Soup

Elitists.Kitchen's picture
Ingredients
  Butter 1 Ounce
  Oil 1 Tablespoon
  Leeks 2 , sliced
  Celery sticks 2 , chopped
  Canned chopped tomatoes 14 Ounce
  Mussels 8
  Mixed fish 1 Pound (Cod, Haddock, Whiting, 450 Gram)
  Turmeric 1 Teaspoon
  White wine 1⁄2 Pint (300 Milliliter)
  Fish stock/Vegetable stock 1⁄2 Pint
  Vegetable stock 1⁄2 Pint (300 Milliliter)
  Chopped parsley 1 Tablespoon (For Garnish)
  Croutons 1 Cup (16 tbs)
  Grated parmesan cheese 2 Tablespoon (For Serving)
Directions

MAKING
1) Heat a pan, melt the butter. Put in the leeks and celery. Saute for 5 minutes until they are soft.
2) Pour in wine and stock, and then add tomatoes and turmeric. Let it come to a boil and simmer for 15 minutes.
3) Make fillets out of the fish and cut it in chunks.
4) Put in the all seafood and let it simmer for a further 5 to 8 minutes.

SERVING
5) Serve hot in soup bowls, garnished with parsley, croutons and grated Parmesan cheese.

NOTE
TO PREPARE THE SQUID: Gently pull and remove head and tentacles.
When pulled, the inedible head and ink sac will come away together.
Insert your fingers into the body pouch and remove the plasticky quill-shaped backbone.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
Servings: 
6

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