Recipe

Fish Soup From Harrys Bar In Venice Recipe

	Bobbie91302 / All my dishes 1 year, 11 months ago Got this from a travel book when I was in Venice. Harry's Bar is where they invented the Bellini. I've used more saffron and skipped the anchovy. Prep:15m Cook:40m Servings:6	Bobbie91302
	italianfrench sortofbouillabaisse vegetables soup flambe

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Ingredients

2 stalks celery, cut into julienne strips

2 medium onions, julienned

1 carrot, julienned

1/3 c. olive oil

1 medium tomato, peeled, seeded, julienned

1/2 c. all-purpose flour

1 cup dry white wine

8 cups stock -- fish, or half fish and half vegetable

1/4 (or more) t. saffron threads (steep in tablespoon of hot stock for20 minutes)

1 bay leaf

pinch cayenne

Salt and black pepper

1/2 lb. EACH of two kinds of boneless, skinless white fish (such as halibut, sea bass, monkfish) cut into 1/2 inch. pieces

1/2 lb. medium shrimp (shelled, deveined), cut into thirds

1/4 cup brandy

1 clove garlic, minced (I use more, I love garlic)

2 canned anchovy filets, drained and chopped (or use paste)

3 flat leaf parsley sprigs, chopped

fresh rosemary, leaves from 1 sprig chopped (or pinch dried)

fresh thyme, leaves from 1 sprig chopped (or pinch dried)

Directions

Heat 2 Tbsp. oil in large saucepan over medium heat.

Add celery, onions and carrot and cook, stirring often for 5 minutes or until soft but not brown.

Add tomato and cook for 1 minute

Stir in 1/4 c. flour and cook for about 2 minutes, stirring constantly.

Stir in wine and bring to a boil, then simmer, stirring often, for 2-3 minutes, until mixture has thickened.

Stir in stock, saffron, bay leaf, cayenne, salt and pepper to taste, and bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 20 minutes.

Meanwhile, combine remaining flour with 1/4 t. salt and 1/4 t. pepper in plastic bag, and toss fish & shrimp until well coated.

Heat 2 Tbsp. of the oil in large skillet over medium-high heat, and cook fish and shrimp, stirring, for 2-3 minutes until browned and just cooked. Don't overcook.

Add brandy to skillet to warm it, then (standing back) ignite brandy. Swirl the skillet until flames die down, then add contents of skillet to soup.

Wipe out skillet and heat remaining oil over medium heat. Add remaining ingredients, cook for a minute or so, then add to soup, and let flavors blend a few minutes before serving.

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