Supreme Italian Fish Soup
- FISH BROTH
- 2 lbs fish bones, heads and trimmings of various kinds of white-fleshed fish
- 2 quarts water
- 2 large trimmed celery ribs
- 1 large thickly-sliced onion
- 3 sprigs parsley
- 2 large ripe tomatoes, peeled seeded,and diced
- salt
- FISH SOUP
- 1 clove crushed garlic
- 2 sprigs finely minced parsley, additional
- Tabasco sauce
- 1 lb crabmeat
- 1/2 lb squid, prepared (for cooking)
- 6 mussels, well-scrubbed
- 1 lb lobster (double crab meat if unavailable) (optional)
- 6 clams, well-scrubbed
- 1 1/2 1 1/2 lbs halibut or 1 1/2 lbs sea bass, fish and the like cut into 1 1/2 pieces
- Place the first 7 ingredients except the salt in a 6.
- quart pot.
- Bring to a boil, cover, lower the heat, and simmer for 1 hour.
- Skim if necessary.
- Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
- Papertowels can be substituted.
- Season with salt very delicately so as not to overpower the flavor of fish.
- Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
- Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
fish broth, fish, water, celery, onion, parsley, tomatoes, salt, fish soup, garlic, parsley, tabasco sauce, crabmeat, mussels, lobster, bass
Taken from www.food.com/recipe/supreme-italian-fish-soup-91375 (may not work)