FISH SOUP
3 tbs. olive oil tomatoes
¼ cup finely chopped onion 1/3 lb. potatoes
1 tsp. finely chopped garlic 1 cup water
½ cup chopped green pepper 1¼ lb. white-fleshed, non-oily
½ cup chopped leeks, optional fish
½ cup finely chopped carrots ½ pt. bay scallops
1 hot red pepper, crumbled 1 cup heavy cream
1 bay leaf ¼ cup finely chopped fresh
2 tsp. fresh thyme sprigs or ½ parsley
tsp. dried thyme Salt and freshly ground
1 cup dry white wine pepper
1 cup chopped fresh or canned 16 toasted croutons
d539e33e-6acc-4316-a800-584c9e51f8e9.doc -- Soups, Key words -- fish, soup, vegetable, potatoes
From the NY Times 60-Minute Gourmet by Pierre Franey, p 99.
1. Heat the oil in a kettle and add the onion, garlic, green pepper, leeks, and
carrots. Cook, stirring often, until the onions are wilted.
2. Add the crumbled red pepper, bay leaf, thyme, wine, and tomatoes. Bring to
the boil
3. Peel the potatoes and cut them into half-inch cubes. Drop into cold water
briefly. Drain. Add the potatoes to the soup.
4. Cover closely and cook 10 minutes.
5. Add the fish and scallops and simmer 2 or 3 minutes. Do not overcook or the
fish will fall apart. Add the cream and bring to the boil. The soup must be
piping hot
6. Gently stir in the parsley and add salt and pepper to taste. Add one or two
croutons to each serving and serve the remainder on the side.
Serves 4.
d539e33e-6acc-4316-a800-584c9e51f8e9.doc -- Soups, Key words -- fish, soup, vegetable, potatoes
From the NY Times 60-Minute Gourmet by Pierre Franey, p 99.