Recipe by Polar Bear
THIS FISH SOUP IS UNMATCHED. SIMPLY THE BEST. Dont be intimidated by long list of ingredients (this is a fish broth and fish soup combination recipe). Many ingredients can be substituted. Fish broth can be made days in advance and stored in the fridge.
Top Review by Iceland
I loved this, the directions were simple and good to follow. It was the only recipe which came up when i put "fish bones" to the recipe shifter when searching for "soup". Lovely! I gave only 4 out of 5 as i added the tomatoes after i skimmed the bones from the broth. That made it much easier i thought and it was. Thank you so much for sharing, we are having grilled fish fillets tonight and a great soup for tomorrow :-)
- 2 lbs fish bones, heads and trimmings of various kinds of white-fleshed fish
- 2 quarts water
- 2 large trimmed celery ribs
- 1 large thickly-sliced onion
- 3 sprigs parsley
- 2 large ripe tomatoes, peeled seeded,and diced
- 1 clove crushed garlic
- 2 sprigs finely minced parsley, additional
- Tabasco sauce
- 1 lb crabmeat
- 1⁄2 lb squid, prepared (for cooking)
- 6 mussels, well-scrubbed
- 1 lb lobster (double crab meat if unavailable) (optional)
- 6 clams, well-scrubbed
- 1 1⁄2 lbs red snapper or 1 1⁄2 lbs halibut or 1 1⁄2 lbs sea bass, fish and the like cut into 1 1/2 pieces
Directions See How It's Made
- Place the first 7 ingredients except the salt in a 6.
- quart pot.
- Bring to a boil, cover, lower the heat, and simmer for 1 hour.
- Skim if necessary.
- Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
- Papertowels can be substituted.
- Season with salt very delicately so as not to overpower the flavor of fish.
- Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
- Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.