Italian Fish Soup
A good winter time soup. My DH loves soup anytime. Recipe comes from Better Homes & gardens. Great with French bread and wine.
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INGREDIENTS
Nutrition- 88 ounces sole (fresh or frozen) or 8 ounces other fish fillets (fresh or frozen)
- 6
- 3cups water
- 2
- 1
- 1⁄2cup chopped celery
- 1⁄2
- 1⁄3cup chopped onion
- 2teaspoons chicken bouillon granules
- 1⁄2
- 1⁄2teaspoon finely shredded orange rind
- 2
- 1dash bottled hot pepper sauce
- 1⁄4cup tomato paste
- 4slices Italian bread, toasted
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DIRECTIONS
- Thaw the fish fillets and shrimp, if frozen.
- Rinse fish and shrimp; pat dry with paper towels.
- Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
- Chill.
- In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
- Stir in tomato paste.
- Add fish and shrimp to saucepan.
- Bring mixture just to boiling; reduce heat.
- Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
- Discard bay leaves.
- To serve, ladle into soup bowls.
- Place a slice of Italian bread on each serving.
- Serve immediately.
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