Type: SOUP, STEW
Suitable for: Orange Roughy, Tilapia, Snapper, Croaker, Ocean Perch, Whiting, Black Bass, Whitefish, Shrimp, Scallops, Giant Prawns.
Soup, chowder, stew—how do you distinguish? It’s mostly a matter of opinion, and the ratio of liquid to solids. Whatever you choose to call it, this flexible, basic recipe welcomes modifications that will let you claim it as your own.
Large heavy-bottomed soup pot (8-12 quart)
Deep rimmed soup-plates or large soup bowls
1 large onion, peeled and sliced or diced
3 celery ribs, including a few leaves, sliced
2 carrots, peeled and sliced
Handful flat or curly parsley, chopped
3 garlic cloves, peeled and minced
3 Tbsp. olive or other oil
Options: 1 Tbsp. fresh thyme, rosemary or cilantro, chopped or 1 tsp. dried leaves
2 Tbs. chopped fresh basil leaves, or 1 tsp. dried leaves
(if you use fresh herbs, save sprigs to garnish each serving)
2 quarts basic fish or shellfish stock
1 28-oz. can whole or diced tomatoes in juice; Italian-style stewed tomatoes also work well.
½ cup white vermouth or dry sherry or 1 cup dry white wine;
2-3 Tbsp. lemon juice and 1 Tbsp. grated peel; juice of one orange and 1 Tbsp. grated peel
2 lb. firm-fleshed fish filets, cut in 2-inch pieces
1 lb. raw shrimp (shelled and cleaned), 1 lb. scallops, cut in half.
For a spectacular soup, split Giant Prawns, shell and all and allow one-half Prawn per person. Combine with 1 lb. fish filets or scallops.
Saute vegetables, garlic and herbs for 5-7 minutes in oil, till onion becomes transparent.
Add liquids, bring to boil, lower heat to medium.
Add fish, shellfish. Cook another 10 minutes till seafood is just cooked. Serve garnished with fresh herbs or parsley. Crusty bread and green salad complete the meal.