Venetian Fish Soup

Name: Venetian Fish Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 591 milliliters canned crushed tomatoes in thick puree (from a 28-ounce can); 2 carrots, chopped; 2 ribs celery, chopped; 828 milliliters bottled clam juice; 1 teaspoons dried thyme; 118 milliliters dry white wine; 1 fennel bulb, chopped; 907 grams moderately firm white fish fillets (use a mixture of 2 or 3 kinds), such as cod, halibut, ocean perch, orange roughy, pollack, red snapper, or tilapia, cut into 1-by-1-inch pieces; 5 Tbsps chopped fresh parsley; 6 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 3 Tbsps olive oil; 2 onions, chopped; 0 teaspoons dried red-pepper flakes; 1 teaspoon salt or more, depending on the saltiness of the clam juice; 227 grams shrimp, shells removed and reserved; 473 milliliters water

Venetian Fish Soup requires around 45 minutes from start to finish. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 575 calories, 63g of protein, and 16g of fat per serving. It works well as a pricey main course. It will be a hit at your Autumn event. 1 person found this recipe to be yummy and satisfying. If you have wine, salt, olive oil, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.

Ingredients you will need

Shrimp Stock

Pasta Shells

Shrimp

Water

Equipment you will use

Bowl

Pot

In a large pot, heat the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Fennel

Garlic

Onion

Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves. Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.

Ingredients you will need

Shrimp Stock

Bay Leaves

Clam Juice

Tomato

Parsley

Pepper

Thyme

Salt

Wine

Remove the bay leaves.

Ingredients you will need

Bay Leaves

Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer until the fish and shrimp are just done, about 2 minutes.

Ingredients you will need

Parsley

Pepper

Shrimp

Fish

Equipment you will use

Pot

Wine Recommendation: Tomato-based fish dishes are just fine with red wine. Here, a refreshingly light and fruity Bardolino from the Veneto will be perfect.

Ingredients you will need

Wine

Tomato

Fish

Equipment

Bowl

Pot

Ingredients

Servings:

bay leaves 591milliliters

canned crushed tomatoes in thick puree (from a 28-ounce can)2

carrots, chopped 2ribs

celery, chopped 828milliliters

bottled clam juice 1teaspoons

dried thyme 118milliliters

dry white wine 1

fennel bulb, chopped 907grams

moderately firm white fish fillets (use a mixture of 2 or 3 kinds), such as cod, halibut, ocean perch, orange roughy, pollack, red snapper, or tilapia, cut into 1-by-1-inch pieces 5Tbsps

chopped fresh parsley 6cloves

garlic, minced 0teaspoons

fresh-ground black pepper 3Tbsps

olive oil 2

onions, chopped 0teaspoons

dried red-pepper flakes 1teaspoon

salt or more, depending on the saltiness of the clam juice 227grams

shrimp, shells removed and reserved 473milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.