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