Saturday, May 17, 2008

Seafood Soup

This soup is REALLY delicious and hearty. It's one of those recipes that makes me think "Why don't I make this more often?" Serve it with a salad and some crusty bread and you're good to go!

2 tbs olive oil
1 onion. chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 green pepper, chopped
2 28 oz cans crushed tomatoes
1 16 oz can tomato sauce
1 6 oz bottle clam juice
3 medium potatoes, peeled, diced
1/2 tsp pepper
1 tsp oregano
4 fresh basil leaves, torn up
1/2 lb halibut, cut into bite-sized pieces
1/2 lb sole, cut into bite-sized pieces
1/2 lb red snapper, cut into bite-sized pieces
1 cup dry white wine
3-4 tbs chopped fresh parsley

Place oil in a large pot and saute onion, garlic, celery, carrots, and green pepper just until al dente. Add tomatoes, tomato sauce, clam juice, and potatoes. Cook over medium heat for 5 minutes. Add pepper, oregano, and basil. Cover and simmer 20 minutes, or until potatoes are done. Add fish and wine. Cover and continue simmering for 10 minutes. Sprinkle with chopped parsley and/or additional fresh basil before serving.

Feel free to use any kind of seafood you like. I like to add shrimp, but see what's fresh at your fish market. Choose a fish that won't fall apart in the soup.

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