Wednesday, November 14, 2012

Italian Fish Soup

(adapted from a recipe in Jane Brody’s Good Food Book)

2 carrots, finely diced                                                 
1 onion, finely diced (about 8 oz)                                     
2 T olive oil                                                                 
2 large cloves garlic, minced                                             
3/4 t thyme                                                                  
1 14-oz can diced tomatoes (Italian or regular)  
2 lbs fish, in 1" to 2" pieces
4 c fish stock, heated (or water or a combination of water and chicken stock)
2 T minced fresh parsley (or 1 T dried)
salt and pepper to taste

In a large, heavy saucepan, cook the carrots and onion in the oil, stirring, until the onion is translucent, about 5 minutes.  Stir in the garlic and cook the vegetables for another minute. Add the thyme and tomatoes and simmer the mixture for 5 minutes. Add the fish and simmer the mixture for another 5 minutes. Add the hot stock, bring the soup to a boil and simmer it for 5 minutes. Stir in the parsley, salt and pepper.

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