Spring Fish Soup

  1. Place the stock, wine, celery, and scallions in a wide 5- to 6-quart braising pot.
  2. Bring to a boil over high heat, cover, and cook for 2 minutes.
  3. Add the clams and cook until they just begin to open, about 1 minute.
  4. Place the asparagus stems (not tips) and peas in the liquid and cook for another 2 minutes.
  5. Add the mussels and cook until they just begin to open, about 1 minute.
  6. Add the shrimp and cook for 3 minutes.
  7. Add the asparagus tips and place the fish on top, cooking until the fish is white on the surface.
  8. Sprinkle the tarragon over the soup.
  9. Do not add salt and pepper as the amount will vary greatly depending on the level of salt in the seafood.
  10. Serve immediately.
  11. Have a bowl of penne pasta cooked in salted water, drained, and tossed in olive oil for those who wish.

fish stock, white wine, stalks celery, scallions, clams, stalks asparagus, shelled new peas, mussels, shrimp, cod fillet, tarragon, penne pasta, olive oil

Taken from www.cookstr.com/recipes/spring-fish-soup (may not work)

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