An exciting Italian fish soup made with abalone, whitefish, mussels, and prawns or crab.
- 1 large onion
- 1 bunch spring onions (scallions), including green tops, sliced
- 1 green capsicum (bell pepper)
- 2 cloves garlic
- ¼ cup olive oil
- ¼ cup chopped Italian (flat-leaf) parsley
- 440 g can diced stewed tomatoes
- 200 g tomato puree
- 2 cups white wine
- 1 cup fish stock
- 1 bay leaf
- salt, to taste
- ¼ teaspoon pepper
- pinch thyme
- 500 g whitefish, cubed
- 250 g abalone
- 12 fresh mussels in their shell
- 500 g fresh prawns, optional
- In a Dutch oven or frying pan that has a cover, sauté the onion, spring onion, capsicum and garlic in oil, about 5 minutes. Add parsley, tomato puree, stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and simmer for 1 hour.
- Remove the garlic. Scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the abalone if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the sand vein; place on top of the mussels. Add the cubed fish. Pour on the hot prepared sauce; cover and simmer until the mussel shells open, 15 - 20 minutes.
- Serve in large soup bowls or soup plates, with some of each shellfish in each bowl.
- Makes about six servings. Sourdough French bread and a green salad are good go well with this.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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