Tuesday, 29 December 2015

Fishermen’s Soup

0704soup-grapes

INGREDIENTS

  1. 1tablespoon olive oil
  2. 2leeks (white and light green parts), cut into 1/4-inch-thick half-moons
  3. 2cloves garlic, sliced
  4. 1small fennel bulb, quartered and sliced
  5. 1/3cup dry sherry
  6. 128-ounce can diced tomatoes
  7. 1/4teaspoon crushed red pepper
  8. kosher salt
  9. 1pound skinless halibut fillet or some other firm white fish, cut into 2-inch pieces
  10. 1/2pound mussels, scrubbed
  11. 1cup fresh flat-leaf parsley, roughly chopped
  12. 1/2cup mixed olives

DIRECTIONS

  1. Heat the oil in a saucepan over medium-high heat. Add the leeks, garlic, and fennel and cook, stirring occasionally, until just softened, 3 to 4 minutes.
  2. Add the sherry, tomatoes and their juices, red pepper, and 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
  4. Stir in the parsley. Serve with the olives.
  5. Source: realsimple.com

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