Portuguese Fish Soup

[jdtofbna]

Portuguese Fish Soup

Serves 6 as Main Dish.

This is my adaptation of a recipe from the Nashville Herb Society's "Soups" cookbook, published in 1975.

• 6 cloves garlic, slightly smashed
  
• 3 T olive oil
  
• 6 slices rustic white bread
  
• 8 c chicken stock
  
• 1 14 oz. can diced tomatoes
  
• 1/2 c parsley, chopped
  
• 8 oz sliced mushrooms (preferably criminis)
  
• 1/2 tsp dried thyme (1 tsp if fresh)
  
• 1/2 tsp tarragon (1 tsp if fresh)
  
• 1 pod hot red pepper or 1/4 tsp red pepper flakes
  
• 1 T grated orange zest
  
• 1/2 lemon, squeezed, juice and rind
  
• salt and black pepper to taste
  
• 1 lb firm white fish, cut into 1" cubes(I used mahi mahi last time)
  
• 1/2 lb shelled shrimp
  

In a heavy saucepan, heat oil and garlic until oil is infused with garlic flavor. Brush bread lightly with garlic oil, toast under broiler, then turn over to let other side dry out. Do whatever you want with any remaining oil and garlic.

In a Dutch oven, put toasted bread and all remaining ingredients except white fish and shrimp. Bring to a boil, reduce to simmer and cook, covered, 30 minutes. Add white fish, cook 2 minutes, add shrimp, stir well and remove from heat.

This soup is delicious served right away or left over.

Keywords: Soup, Seafood, Fish

( RG1638 )