Name: Venetian Fish Soup
Yield: 5 or 6 servings
Cuisine: Italy
Ingredients: ½ cup olive oil; ½ cup dry white wine; 1 cup canned tomatoes; 2 garlic cloves; ½ teaspoon ground saffron; 3 pounds cleaned fish with heads; Salt and freshly ground black pepper; 1 small onion; 3 cups water; 2 parsley sprigs; 2 bay leaves; ½ teaspoon dried thyme

Preparation info

5 or 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds cleaned fish with heads
3 cups water
Salt and freshly ground black pepper<

Method

Trim the fish and cut it into half-inch slices. Boil the trimmings with the water, salt and pepper to taste, the onion, one bay leaf, the parsley and half of the thyme for forty minutes. Strain the stock and reserve it.
Brown the fish slices with the garlic and remaining bay leaf in the olive oil in a large saucepan or a kettle. Add the fish stock and

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Venetian Fish Soup

Ingredients

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