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skinless skinless olive oil garlic onions leeks cubed fresh salt freshly ground pepper saffron stamens tomato paste white wine bay leaf thyme fennel seeds water parsley red peppers
Viewed: 11 - Published at: 4 years agoIngredients
- 1 1/2 pound squid, cleaned
- 3/4 pound skinless, boneless monkfish (see note)
- 1 pound skinless, boneless codfish (see note)
- 1/4 cup olive oil
- 2 tablespoons finely minced garlic
- 1 3/4 cups finely chopped onions
- 1 1/2 cups finely diced, cleaned leeks, both white and green part
- 2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1/2 teaspoon dried saffron stamens
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon fennel seeds, crushed
- 4 cups water or unsalted fish broth
- 1/2 cup finely chopped parsley
- 2 hot dried red peppers
Method
- Cut the body of the squid into half-inch circles.
- Cut the flat portions of the squid into 1 1/2-inch squares.
- Cut tentacles into bite-size portions.
- There should be about three cups.
- Cut the fish into 1 1/2-inch squares.
- There should be about 1 1/2 cups monkfish, 2 to 2 1/2 cups cod.
- Heat the oil in a casserole or Dutch oven and add the garlic and onions.
- Cook, stirring, until onion is wilted.
- Add the leeks and tomatoes.
- Bring to a boil, stirring.
- Add salt and pepper to taste.
- Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds.
- Stir and bring to a boil.
- Add squid and monkfish and water.
- Add half of the parsley and the red peppers.
- Bring to a boil and let boil 10 minutes.
- The fish should boil rather than simmer.
- Add cod and reduce heat.
- Let soup simmer about two minutes, no longer.
- Serve with remaining parsley sprinkled over each serving.
