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Categories:
olive oil onion celery garlic tomatoes parsley fresh rosemary red pepper flour white wine water fillet bass fillet shrimp bodies parsley salt extra-virgin olive oil
Viewed: 42 - Published at: 7 years agoIngredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1/2 cup chopped celery
- 2 garlic cloves, finely chopped
- 1 pound plum tomatoes, peeled, chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 1 tablespoon all purpose flour
- 3/4 cup dry white wine
- 6 cups water
- 1 8-ounce orange roughy fillet, cut into 2-inch pieces
- 1 8-ounce sea bass fillet, cut into 2-inch pieces
- 8 ounces uncooked large shrimp, peeled, deveined
- 4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
- Additional chopped fresh parsley
- Sea salt
- Extra-virgin olive oil
Method
- Heat 3 tablespoons oil in large pot over medium heat.
- Add onion, celery and garlic.
- Saute 10 minutes.
- Stir in next 4 ingredients.
- Saute 2 minutes.
- Sprinkle flour over.
- Stir 2 minutes.
- Add wine; cook until liquid evaporates.
- Add 6 cups water.
- Bring to boil.
- Reduce heat; simmer 20 minutes.
- Add all seafood to soup base.
- Cook just until opaque in center, about 3 minutes.
- Season with salt.
- Ladle soup into 4 bowls.
- Sprinkle with additional parsley and sea salt.
- Drizzle soup with olive oil.
