Seafood Soup
- 3 cod fillets
- fish stock
- 2/3 pound shrimp
- 1 onion medium, finely chopped
- 1 garlic clove chopped
- 1 celery stalk chopped
- 1 leek chopped
- 1 carrot cubed
- red pepper cubed
- 1 1/4 cups flour
- 5 3/8 tablespoons white wine
- 2/3 pound mussels
- salt to taste
- olive oil to taste
- 1 bunch cilantro chopped, for garnish, optional
- Begin by boiling the cod fillets in salt-seasoned water. Once boiling, add the fish stock.
- When the fish is almost finished cooking, add the shrimp.
- Turn off the heat and remove both the fish and the shrimp.
- Strain the leftover broth and set it aside.
- Saute the onion, then add the garlic and remaining vegetables. Saute until softened.
- Slowly pour all of the flour over the sauteed vegetables and stir well until it is fully mixed and has no lumps.
- Soak the mixture with the white wine, stirring constantly until it creates a thick puree.
- Slowly add the broth that was set aside. Once boiling, mash the mixture to create a creamy soup.
- Flake the fish, peel the shrimp, and add both to the soup. As soon as it starts to boil, add the mussels and cook until they open.
- Serve immediately, plain or garnished with cilantro and a piece of toast.
cod fillets, fish stock, shrimp, onion, garlic, carrot, red pepper, flour, white wine, mussels, salt, olive oil, cilantro
Taken from www.yummly.com/recipe/Seafood-Soup-897976 (may not work)