Mediterranean Shellfish Soup I

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 pound onions, finely chopped
  • 6 tablespoons olive oil
  • 1


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