Fish Soup

Name: Fish Soup
Ingredients: 1 1/2 pounds skinless, boneless monkfish fillets; 1 pound raw mussels; 24 medium-size raw shrimp, about 3/4 pound; 1/4 cup olive oil; 1 tablespoon finely minced garlic; 1 1/2 cups finely chopped onions; 1 1/2 cups finely chopped green and white parts of leeks; 23 cup finely chopped celery; 1 teaspoon turmeric; 1 teaspoon loosely packed thread saffron; 1/4 teaspoon dried hot red pepper flakes; 2 cups canned imported tomatoes, crushed; 6 cups fish broth (see recipe); Salt to taste if desired; Freshly ground pepper to taste; 1/2 cup finely chopped parsley

16 ingredients

15 steps

Ingredients

1 1/2 pounds skinless, boneless monkfish fillets
1 pound raw mussels
24 medium-size raw shrimp, about 3/4 pound
1/4 cup olive oil
1 tablespoon finely minced garlic
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green and white parts of leeks
23 cup finely chopped celery
1 teaspoon turmeric
1 teaspoon loosely packed thread saffron
1/4 teaspoon dried hot red pepper flakes
2 cups canned imported tomatoes, crushed
6 cups fish broth (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup finely chopped parsley

Directions

1

Cut the fillets lengthwise in half or quarters.
2

Cut each length into 1 1/2- inch pieces.
3

There should be about 3 1/2 cups.
4

Rinse the mussels well and pull off and discard any ''beards'' that protrude.
5

There should be 4 or more cups.
6

Shell and devein the shrimp.
7

There should be about 1 1/2 cups.
8

Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery.
9

Add turmeric, saffron and pepper flakes.
10

Cook, stirring, about 3 minutes.
11

Add the tomatoes and fish broth and cook 5 minutes.
12

Add the fish and mussels and cook 5 minutes.
13

Add the shrimp and cook about 2 minutes.
14

Add salt and pepper and stir in the parsley.
15

Serve.