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Recipe: Sea Food Soup
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Serving Size : 8
1/4 cup olive oil
3 cloves garlic
1 onion
1 green pepper
1/2 pound shrimp
1 pound red snapper
1 pound kingfish
sprig parsley
1 cup fresh tomato
4 cloves
1 bay leaf
1/2 teaspoon curry powder
1 tablespoon salt
1 pound potatoes
4 cups boiling water
1 teaspoon saffron
1/4 cup dry wine
Fry garlic cloves in hot oil until golden. Remove the garlic and saute onion
and pepper. Add peeled shrimp and cook lightly. Add fish and sliced potatoes
and the remaining ingredients, except the wine and saffron. Place the
saffron on the lid of the pan or in the oven until brown. Crush and dissolve
in a little broth, add to soup and cook over low heat for 25 minutes. The
potatoes should be soft and the fish in one piece. Add wine. Serve with
toast or fried bread. Serves 8.
1/4 cup olive oil
3 cloves garlic
1 onion
1 green pepper
1/2 pound shrimp
1 pound red snapper
1 pound kingfish
sprig parsley
1 cup fresh tomato
4 cloves
1 bay leaf
1/2 teaspoon curry powder
1 tablespoon salt
1 pound potatoes
4 cups boiling water
1 teaspoon saffron
1/4 cup dry wine
Fry garlic cloves in hot oil until golden. Remove the garlic and saute onion
and pepper. Add peeled shrimp and cook lightly. Add fish and sliced potatoes
and the remaining ingredients, except the wine and saffron. Place the
saffron on the lid of the pan or in the oven until brown. Crush and dissolve
in a little broth, add to soup and cook over low heat for 25 minutes. The
potatoes should be soft and the fish in one piece. Add wine. Serve with
toast or fried bread. Serves 8.
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