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Gardiner's Bay Fish Soup

herbal.chef's picture
Gardiner's Bay Fish Soup is a tasty and filling seafood soup that you can prepare in a jiffy. I was surprised to see my children eating this wonderful soup up! You just have to try this Gardiner's Bay Fish Soup!
Ingredients
  Fish bones 3 1⁄2 Pound (Fresh)
  Water 2 Quart
  Onion 1 , sliced
  Garlic 4 Clove (20 gm), sliced
  Celery ribs 2 (Without Leaves)
  Fresh thyme sprigs/One teaspoon dried thyme 6
  Bay leaves 2 , broken in half
  Peppercorns 15
  Dry white wine 1 Cup (16 tbs)
  Cherrystone clams 12 (1 Dozen)
  Olive oil 3 Tablespoon
  Onions 2 , coarsely chopped
  Rosemary sprig 1 Small
  Tomatoes 2 , cored and quartered
  Potatoes 1 Quart, peeled and quartered (About Six Whole Potatoes)
  Heavy cream 1⁄4 Cup (4 tbs)
  Pernod 2 Tablespoon
  Ricard/Other anise flavored liqueur 1 Tablespoon
  Finely chopped parsley 2 Tablespoon
Directions

Place the fish bones, water, sliced onion, one clove garlic, celery, half the thyme, one bay leaf, peppercorns, wine and clams in a kettle.
Bring to a boil and cook twenty minutes.
Strain through a colander, pushing to extract as much liquid as possible from the solids.
Reserve the liquid.
Heat the oil and add the remaining garlic, thyme and bay leaf and the chopped onions.
Add the rosemary, tomatoes, potatoes and reserved stock.
Bring to a boil and cook forty five minutes.
Force through a sieve or food mill equipped with a fine blade to puree some of the solids.
Beat well with a wire whisk and bring to a boil.
Add the cream and simmer five minutes

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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Average: 4.2 (14 votes)