I love the Italian fish soup in red wine but I also love the fish soup using white wine and saffron. The followiing recipe is a variation of the first recipe. This white wine recipe is milder and lighter and more in the tradition of the more French Boullabaisse style recipe then the red wine recipe. I encourge you to try both and decide for yourself which one you like better. You may find you like them both and may decide to trade off on which one to make
INGREDIENTS:
variety of 1 lb each fish such as halibut, monk, cod, large shrimp, sea scallops, calamari, mussels, middle neck clams, and any other firm fish
2 to 5 lbs fish bones
1 bottle of sparkling white wine such as Riunite Bianco
1 can Contadina tomato paste
1 lg can crushed Contadina tomatoes
2 lg onions peeled and sliced
6 cloves garlic, peeled, smashed, cut in half and smashed again
1 good pinch saffron
3 tbls basil
1 tbls oregano
1/2 cup fennel seeds
2 tbls Miller or equiv chicken base
1/2 cup extra virgin olive oil
DIRECTIONS:
1. cut fish into I inch pieces set aside (keep shrimp peeled
and whole)
2. pour olive oil into large fry pan
3. add fish and shrimp, and shell fish into pan and saute
about 8 minutes (set aside)
4. pour 1 qt water and 2 tbls Miller chicken base into a
large sauce pan, add fish bones, and simmer about 1/2 hour and remove bones and save fish stock
5. add 1/2 cup olive oil to fry pan
6, add sliced onions, garlic and spices and stir well
7. add 2 cans tomato paste to fry pan and stir well
8, add lg can crushed tomatoes and continue stiring
9. add fish, peeled shrimp and fish stock and simmer about 15 minutes
10. pour all into a lg soup pot
11. add 750 ml white wine to pot, mussels and clams and simmer
on low heat for about 45 minutes
12. serve with crusty Italian or french bread
INGREDIENTS:
variety of 1 lb each fish such as halibut, monk, cod, large shrimp, sea scallops, calamari, mussels, middle neck clams, and any other firm fish
2 to 5 lbs fish bones
1 bottle of sparkling white wine such as Riunite Bianco
1 can Contadina tomato paste
1 lg can crushed Contadina tomatoes
2 lg onions peeled and sliced
6 cloves garlic, peeled, smashed, cut in half and smashed again
1 good pinch saffron
3 tbls basil
1 tbls oregano
1/2 cup fennel seeds
2 tbls Miller or equiv chicken base
1/2 cup extra virgin olive oil
DIRECTIONS:
1. cut fish into I inch pieces set aside (keep shrimp peeled
and whole)
2. pour olive oil into large fry pan
3. add fish and shrimp, and shell fish into pan and saute
about 8 minutes (set aside)
4. pour 1 qt water and 2 tbls Miller chicken base into a
large sauce pan, add fish bones, and simmer about 1/2 hour and remove bones and save fish stock
5. add 1/2 cup olive oil to fry pan
6, add sliced onions, garlic and spices and stir well
7. add 2 cans tomato paste to fry pan and stir well
8, add lg can crushed tomatoes and continue stiring
9. add fish, peeled shrimp and fish stock and simmer about 15 minutes
10. pour all into a lg soup pot
11. add 750 ml white wine to pot, mussels and clams and simmer
on low heat for about 45 minutes
12. serve with crusty Italian or french bread
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