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Fish Soup for a Crowd

[18 Mar 2011 | No Comments | 1 views | Author: Dee Braun, DrR, CA, CCT]
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Fish Soup for a Crowd
Serves 10 or more

1 green pepper, chopped
1 red pepper, chopped
1 cup carrots, chopped
2 cups onion, chopped
2 cups celery, chopped
4 medium potatoes, cubed
2 tsp garlic, minced
8 oz clam juice
1 cup white wine
1 cup water
2 (28oz) cans chopped tomatoes
tsp basil
tsp oregano
tsp pepper
2 tbsp olive oil
3 tbsp fresh parsley
2 lb fresh white fish fillets, broken into big chunks

In a large pot, heat the oil. Add chopped peppers, celery, onion, garlic and carrots and cook for about 15 minutes. Add the potatoes, clam juice, water and stir. Then add basil, oregano, pepper and parsley and bring to a quick boil. Lower temperature to medium and simmer the soup until the potatoes are beginning to soften. Add the cans of tomatoes and simmer for a further 30 minutes. Add the fish chunks for the last 3 minutes. Adjust seasoning.

Fish Soup for a Crowd

Let the soup stand for a little while, then serve with crusty French bread.

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Fish Soup for a Crowd

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