Venetian Fish Soup Food

VENETIAN FISH SOUP

Steps:

• Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
• In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
• Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
• Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
• Remove the bay leaves.
• Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
• Simmer until the fish and shrimp are just done, about 2 minutes.

SUPREME ITALIAN FISH SOUP

Steps:

• Place the first 7 ingredients except the salt in a 6.
• quart pot.
• Bring to a boil, cover, lower the heat, and simmer for 1 hour.
• Skim if necessary.
• Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
• Papertowels can be substituted.
• Season with salt very delicately so as not to overpower the flavor of fish.
• Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
• Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.