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1 pound red snapper
1 pound cod tail
1 pound bass -- (striped or sea bass)
2 lobster tails -- (fresh or frozen)
3/4 pound shrimp -- deveined
1 1/2 pounds mussels - cleaned -- but still in shells
1 pound eels
1 1/2 pounds white-meat fish fillets
1/2 cup olive oil
3 tablespoons chopped onion
3 tablespoons tomato paste
2 garlic cloves -- crushed
1 bay leaf
1 pinch thyme
1 pinch dried fennel seed
1 pinch saffron
1 piece dried orange rind
1 teaspoon salt
1/4 teaspoon freshly ground pepper
15 slices French bread -- dried in oven, (not toasted)
2 tablespoons chopped parsley
Cut fish and lobster into pieces 1 1/2-inch thick. Reserve fish fillets. In kettle or large, heavy saucepan, combine oil, onions, tomato paste, garlic, bay leaf, thyme, fennel, saffron, orange rind, shellfish, and fish (without fillets), salt, pepper, and 6 cups of boiling water.
Bring to boil and continue boiling, over brisk flame, for 10 minutes. Add fish fillets and continue boiling for 5 minutes longer. Remove all fish and shellfish to heated serving dish and keep warm.
Arrange slices of bread in bottom of soup tureen. Pour cooking liquid over bread. Sprinkle both dishes with parsley. Serve hot. Serve both dishes together.
For eating: Serve from both dishes into the same soup plate.