This is my favorite fish soup of all time. I got it out of the paper where it was attributed to Pierre Franey, a French chef. He added fresh minced garlic just before serving
Ingredients
1 1/4 lb striped bass
1 lb halibut
1 1/2 lb raw shrimp
4 cups canned tomatoes
1/4 cup olive oil
1 1/2 cup onion chopped
1 cup celery sliced
1 cup green pepper chopped 1 cup water or shrimp stock 1 bay leaf
1 teaspoon thyme
pinch red peper
salt, pepper to taste
1 teaspoon garlic
parsley
Directions
Cut fish in cubes (I freely substitute based on what is fresh and affordable, as long as the substitute fish is similar - a mild white fish, not too thin or delicate. I have also used bay and sea scallops). Clean shrimp. Bring to a boil and simmer shells in water to cover for 15 minutes.
Pour tomatoes and liquid into processor and process until fine (sometimes I skip this). Heat oil and add onions, celery, green pepper and cook five minutes. Add one cup shrimp stock, garlic, bay leaf, tomatoes, thyme and red pepper. Simmer 15-20 minutes. Add fish and cook over high heat 3-5 minutes. Add shrimp, immerse and cook 3 minutes. Sprinkle with parsley and serve with Jasmine rice.
Ingredients
1 1/4 lb striped bass
1 lb halibut
1 1/2 lb raw shrimp
4 cups canned tomatoes
1/4 cup olive oil
1 1/2 cup onion chopped
1 cup celery sliced
1 cup green pepper chopped 1 cup water or shrimp stock 1 bay leaf
1 teaspoon thyme
pinch red peper
salt, pepper to taste
1 teaspoon garlic
parsley
Directions
Cut fish in cubes (I freely substitute based on what is fresh and affordable, as long as the substitute fish is similar - a mild white fish, not too thin or delicate. I have also used bay and sea scallops). Clean shrimp. Bring to a boil and simmer shells in water to cover for 15 minutes.
Pour tomatoes and liquid into processor and process until fine (sometimes I skip this). Heat oil and add onions, celery, green pepper and cook five minutes. Add one cup shrimp stock, garlic, bay leaf, tomatoes, thyme and red pepper. Simmer 15-20 minutes. Add fish and cook over high heat 3-5 minutes. Add shrimp, immerse and cook 3 minutes. Sprinkle with parsley and serve with Jasmine rice.