Nobody Gonna Break Our Stride.
Italian Fish Soup
When I have time I use all fresh ingredients, but I gave my "middle of the week version" for this post. I double this recipe usually to stretch it for lunch or dinner the next day. Enjoy.
1 can (about 14 ounces) Diced tomatoes
1 can (about 14 ounces) Chicken stock
1/2 cup of chopped celery
1/2 cup of chopped onion
3 cloves of garlic, minced
1 tbls of olive oil
2 tsp of fennel seeds
1 tsp tumeric (more for color than for flavor)
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/4 tsp of red pepper flakes
1/2 lb of skinless hallibut or cod (any thick hearty white fish) cut into 1 inch chunks
1/2 lb raw medium shrimp, peeled and deveined
salt & pepper to taste
Saute celery, onion, garlic and fennel seeds in olive oil just until onion is transparent. Add tomatoes, chicken stock, and all dry ingredients. Now, at this point there is room to wiggle. If I have three to four hours I cook this soup over low heat for that time then I add the shrimp and fish and cook for an additional 20-30 minutes until the shrimp are pink and curved and fish flakes easily. If you don't have three hours then cook for at least an hour then add the fish and shrimp and continue to cook as stated above. Serve with some crusty bread. Yum.
1 can (about 14 ounces) Diced tomatoes
1 can (about 14 ounces) Chicken stock
1/2 cup of chopped celery
1/2 cup of chopped onion
3 cloves of garlic, minced
1 tbls of olive oil
2 tsp of fennel seeds
1 tsp tumeric (more for color than for flavor)
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/4 tsp of red pepper flakes
1/2 lb of skinless hallibut or cod (any thick hearty white fish) cut into 1 inch chunks
1/2 lb raw medium shrimp, peeled and deveined
salt & pepper to taste
Saute celery, onion, garlic and fennel seeds in olive oil just until onion is transparent. Add tomatoes, chicken stock, and all dry ingredients. Now, at this point there is room to wiggle. If I have three to four hours I cook this soup over low heat for that time then I add the shrimp and fish and cook for an additional 20-30 minutes until the shrimp are pink and curved and fish flakes easily. If you don't have three hours then cook for at least an hour then add the fish and shrimp and continue to cook as stated above. Serve with some crusty bread. Yum.
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