Valencia fish soup
From mrgresch 15 years ago
- 60 minutes to make
- Serves 8
You need a loaf of bread to mop up all that tasty juice.
Ingredients
- 2/3 cup olive oil shopping list
- 2 cups chopped onion shopping list
- 1/2 cup chopped leek shopping list
- 2 poblanos chopped shopping list
- 2 tsp thyme shopping list
- 4 bay leaves shopping list
- 2 pounds fresh, skinned and deseeded tomatoes shopping list
- 3 garlic cloves chopped shopping list
- 1 tso saffron shopping list
- 3 -2 lb lobsters alive shopping list
- 1 1/2 lb fresh shrimp cleaned and deveined shopping list
- 1 lb clams shopping list
- 1 lb mussels shopping list
- 3 lb striped bass filets cut into 2 in chunks shopping list
- 1/2 pd orzo shopping list
- 3 tbs Pernod shopping list
- 10 cup fish stock shopping list
- salt and pepper to taste shopping list
How to make it
- Heat the oil in a large soup pot and add the onion, poblano and leeks and saute for 5 minutes. Add the thyme, bay leaf, garlic and saffron and cook for another 5 minutes. Add the tomatoes and cook around 20 minutes. Meanwhile prepare the lobsters. ( if you've never done this, buy 4 lobster tails and some claws) Add the lobster pieces to the pot and stir. Add the shrimp,clams,fish,fish stock, cover and cook 15 minutes. Remove the clams,lobster, pieces of fish and shrimp and set aside in a bowl covered. Add the pasta to the pot and cook 10 minutes. Add the mussels and cook until pasta is done. Add the pernod, and all the seafood back to the pot.
The Rating
Reviewed by 7 people-
Pernod adds just the perfect touch. Love fish soups. Very good stuff you have here.
notyourmomma
in South St. Petersburg loved it
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Yummy! I have to try this soup, with pernod, no less!
elgab89
in Toronto loved it
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Ah Man...I'm a sucker for a good fish soup recipe and this looks lika a great one.
mark555
in Center Of The World Ma' Center Of The World loved it
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