Cooking Instructions
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Step 1
Trim
Fish Fillets (1 lb)
of your choice and set the trimmings aside.
Step 2
Cut the fish fillets into large pieces. Peel
Shrimp (12 oz)
and remove tails. Save the shell aside.
Step 3
In a stock pot, heat
Extra-Virgin Olive Oil (1/2 cup)
and saute
Onion (1)
. Add the fish trimmings, shrimp shells, half the
Tomato (1)
and
Fresh Thyme (3 sprigs)
.
Step 4
Add
Fish Stock (4 cups)
,
White Wine (1 cup)
and simmer for 20 minutes. Season with
Salt (to taste)
,
Cayenne Pepper (to taste)
and
Garlic Paste (to taste)
to taste, simmer another 2 minutes
Step 5
Strain the solids from the stock, squeeze to extract all the stock/flavor.
Step 6
Add remaining
Tomato (1)
and
Potatoes (1 cup)
, if using, simmer 3 minutes.
Step 7
Add in the fish,
Capers (1/2 cup)
,
Fresh Parsley (2 Tbsp)
to the fish soup, simmer 3 more minutes, remove from heat, taste and adjust seasoning.
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