Mediterranean Fish Soup Recipe
Ingredients:
2 med. diced potatoes1 (8 oz.) bottle clam juice
2 tbsp. olive oil
1 med. onion, diced
1 tsp. garlic
1/2 tsp. basil
1/4 tsp. red pepper flakes
1/2 tsp. spearmint
1 tsp. black pepper
3 stalks celery, diced
1 carrot, diced
1/4 c. white wine
26 oz. canned tomatoes, chopped
1 to 1 1/2 lb. fish fillets
1/2 to 1 tsp. salt
Dash Pernod, optional
Cooking Directions:
Place potatoes in pot with clam juice and/or water to cover. Bring to boil, reduce heat and simmer until potatoes are tender. In second pot, saute onion and garlic in the olive oil. Add spices and saute 2 minutes.Add celery, carrots, and wine. Cook all until tender. Add chopped tomatoes, Pernod, potatoes, and their liquid. Taste and add salt. Chop fish bite sized, removing bones. Add to soup. Heat through until fish is cooked. Serves 6 to 8.
Other Recipes you might like:
Italian Vegetable Soup, Kara's "corn" Soup, Meatball Soup, Minestrone Soup, Mushroom Barley Soup, North Pole Soup
