Fish Soup
| Yield: | 10 servings |
| Categories: |
| 6 | tb | Olive oil |
| 2 | Onions; chopped | |
| 6 | Garlic cloves; minced | |
| Crushed red pepper | ||
| 1 | Carrot; chopped | |
| 2 | Celery stalks; chopped | |
| 1/4 | Green bell pepper | |
| 1 | lb | Plum tomatoes; seeded, chopped |
| 4 | lb | Whole bony fish such as |
| Sculpin or other rock fish | ||
| 1 | Thyme sprig | |
| 1 | bn | Parsley; stems only |
| 1 | Bottle Dry white wine -; (750 ml) | |
| 2 | c | Water |
| Salt and pepper | ||
| 2 | lb | Oily fish fillets such as tuna; |
| Swordfish; shark, mackerel | ||
| 3 | lb | Lean fish fillets such as cod; |
| Red snapper; or perch | ||
| 2 | lb | Mixed small shellfish |
| 1/4 | c | Slivered basil |
Advertisement