Mediterranean Shellfish Soup I

Name: Mediterranean Shellfish Soup I
Yield: Serves 4 to 6
Ingredients: 1½ pints fish stock (made from 1 slice cod and 1 pound fish trimmings from your fishmonger); 1 bay leaf; 6 tablespoons olive oil; 4-6 tablespoons finely chopped parsley; 1 pound tomatoes, chopped; ½-¾ pound cooked shellfish; generous pinch of saffron; 2 tablespoons butter; 4-6 tablespoons finely chopped celery leaves; 1 pound onions, finely chopped; 2 cloves garlic, finely chopped; salt and freshly ground black pepper; 2 tablespoons finely chopped parsley; ¼ pint dry white wine; 1 small can tomato concentrate; grated rind of ½ lemon; 1 clove garlic

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound onions, finely chopped
6 tablespoons olive oil
1

Pescatarian
Mediterranean
Soup

Method

Sauté finely chopped onions in olive oil until transparent. Add bay leaf and finely chopped parsley, celery leaves and garlic, and simmer until vegetables begin to take on colour. Add chopped tomatoes and tomato concentrate, salt and freshly ground black pepper, to taste, and dry white wine, and simmer for 10 minutes, stirring from time to time. Then add water and cook for 20 minutes longer. St