Italian Fish Soup
Cuisine: Italian
Author: Kitchens
  • 1/2 Cup olive oil
  • 3 leeks, cleaned and sliced, white part only
  • 2 cloves of garlic diced fine
  • 1 yellow onion, peeled and chopped
  • 1 Cup chopped celery
  • 1 Cup fresh mushrooms, sliced
  • 6 Cup fish stock, clam nectar or water
  • 1 Cup Italian tomato sauce
  • 1 Cup dry white wine (maybe Soave)
  • Cayenne pepper to taste
  • 1 pound white fish boneless fillet, cut into small pieces (cod, sea bass, monkfish)
  • 2 pounds combined, of any or all of {the following:
  • clams, soaked in fresh water 1 hour then drained
  • crabmeat, picked over for cartilage and shell
  • shrimp, peeled
  • mussels, scrubbed with the beards removed
  • fresh parsley, chopped coarsely
  1. Don't leave the shrimp out. They are cheap, tasty and attractive. You can buy a 1/4 or 1/2 lb. of several items. Even if shrimp is $15 per lb., 1/4 lb. is affordable and will add flavor and variety.
  2. Saute the leeks, onions, celery, garlic and mushrooms until the onions are clear. Add the stock, nectar or water, tomato sauce and white wine. Bring to a heavy simmer and taste. Add the cayenne pepper and salt to taste.
  3. Prepare the seafood and add to the pot, remembering to add first those things which take longest to cook. The various shellfish go in with the shells on.
  4. Simmer until done.
  5. Serve in large bowls, optionally over spaghetti. Garnish with parsley.
  6. By adding extra fish such as a lobster per person this will become a meal instead of a soup. Crusty bread is the perfect accompaniment.
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