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Ingredientes
- 4 x celery stalks minced
- 2 x carrots minced
- 1 x onion minced
- 3 x garlic cloves chopped extra virgin olive oil
- 2 c. white wine
- 1 c. canned tomatoes with juice
- 1 lb small clams in shells
- 1 lb mussels in shells
- 1 lb head-on shrimp
- 1/2 tsp saffron threads
- 1 lb hard oily fish such as swordfish or possibly shark
- 1 lb white fish such as rock cod Salt to taste
- 1 tsp crushed red pepper flakes
- 18 slc baguette, 1/2" thick
Direcciones
- Cook celery, carrots, onion and 2 cloves chopped garlic in 3 Tbsp. extra virgin olive oil in large soup pot over medium-high heat till softened, about 10 min. Add in 1 c. white wine and cook till reduced by one-third, 5 min. Add in tomatoes and turn heat to low.
- In large covered skillet, cook clams with remaining white wine over high heat 3 min. Add in mussels and cook, shaking occasionally to keep from scorching, till all shellfish are opened, about 5 more min. Remove shellfish from pan, cover tightly and chill.
- Strain remaining liquid into measuring c. and add in sufficient water to make 4 c.. Peel shrimp, reserving heads and shells. Place shrimp meat in plastic food bag, seal tightly and chill till needed. Add in shrimp shells and cooking liquid-water combination to soup pot and cook over medium heat 25 min.
- When done, ladle contents of soup pot into food processor and grind 5 min. Press through strainer into bowl. This may need to be done in batches. Add in saffron to strained broth, cover tightly and chill.
- Cut oily and white fish in chunks, place in plastic food bag with 1 clove chopped garlic, salt to taste, crushed red pepper flakes and 1 Tbsp. extra virgin olive oil. Seal tightly and massage through bag to proportionately distribute ingredients. Chill.
- When almost ready to serve, bring broth to simmer, add in oily fish and white fish and cook 5 min. Add in shrimp and cook till hard all the way through, about 5 min more. Add in reserved clams and mussels and heat through. Season to taste with salt.
- Toast baguette slices and drizzle lightly with extra virgin olive oil. Arrange baguette slices in wide soup bowls and ladle fish soup over top. Serve immediately.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 8 servings | |
| Calories 236 | |
| Calories from Fat 47 | 20% |
| Total Fat 5.27g | 7% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 293mg | 12% |
| Potassium 767mg | 22% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.7g | 2% |
| Protein 25.54g | 41% |
