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What You Need:
(To Serve: 8)
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3 pounds mixed salt-water fish
¾ cup dry white wine
½ teaspoon salt
Pepper to taste
½ lemon, sliced
1 chopped onion
1 sliced leek
1 sliced carrot
2 bay leaves
3 sprigs parsley
2 large onions, thinly sliced
2 cloves garlic, minced
1 can (6-ounce) tomato puree
1 teaspoon crushed coriander seeds
6 potatoes, peeled and sliced
1 can (8½-ounce) chopped clams
1 cup shrimp, canned
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Translate this recipe:
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| How To Cook: |
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1. Clean and bone the fish, but reserve the heads, bones, and trimmings. Put them in a covered casserole with the wine, salt, pepper, lemon slices, onion, leek, carrot, bay leaves, and parsley.
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2. Cook, covered, in the microwave oven until the vegetables are tender (about 10 minutes). Strain and reserve the broth. Discard the solids.
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3. Put the onion slices, garlic, tomato puree, coriander seeds, potato slices, and ½ cup of the broth in the casserole. Cook, covered, in the microwave oven until the potatoes are almost tender (about 15 to 20 minutes).
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4. Add the boned fish filets. Cook, covered, 10 minutes or until tender. Add the clams, including liquid, the shrimp and the remaining fish broth.
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5. Add enough more water to bring the total liquid to 6 cups. Cook, covered, in the microwave oven, stirring gently once or twice, until the soup comes to a boil.
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TIP:
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If raw shrimp is being used, add it in a few minutes before adding in the clams, etc.
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