Venetian Fish Soup

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

  1. 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.

  2. 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