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6
hearty main-course servingsEasy
Published 1998
The most famous fish soup-stew is bouillabaisse. It takes lots of ingredients and it’s good. Other people as well as I have written many recipes for it; but there are recipes just as good that are simpler. This fresh-tasting, green soup is delicious.
In a large stockpot, melt the butter over medium-low heat. Stir in the onion and cook, stirring occasionally, for 10 minutes, or until limp and transparent.
Pour in the stock and bring to a boil. Stir in the potatoes and lower the heat. Simmer for 10 minutes.
Stir in the escarole and cook for 3 minutes. Add the mussels and cook for 2 minutes. Stir in the spinach, parsley, and fi