Mediterranean Fish Soup Recipe’s Ingredients
Serving : 4

• 1.5 – 2 lbs fish such as halibut, Pollock, cod, monkfish or swordfish, skinned and cut into pieces
• 4 – 6 shrimp or scallops per person
• 1 lbs squid rings, fresh if available
• 16 – 20 little neck clams
• 3 cups fresh or canned tomatoes, chopped and drained
• 2 -3 cups fish or lobster stock
• 1 cup dry white wine
• 2 tabspn fresh oregano, chopped, or 1 tbspn dry
• 2 teaspn pepper flakes
• 4 cloves garlic, sliced
• 2 teaspn fennel seeds
• Generous pinch saffron (optional)
• 0.5 cup extra virgin olive oil
• Salt and pepper to taste

Mediterranean Fish Soup Recipe Preparation Methods

1. Scrub clams or mussels, removing beards from mussels. If using clams, soak in salted water for 30 minutes, drain and rinse.
2. In a heavy non reactive pot, heat garlic, olive oil and oregano over medium heat until garlic is soft but not browned.
3. Add wine and mussels or clams, turn heat to high, cover and cook until just opened. Remove them promptly as they open, leaving liquid in the pan.
4. Have a large bowl next to the stove for cooked fish and shellfish; it will also serve to collect shells at the table.
5. Once clams or mussels are done, add stock, tomatoes and fennel, along with the saffron and pepper flakes.
6. Cover and boil for 5-10 minutes, then season with salt and pepper to taste.
7. Add squid, shrimp or scallops separately; they will cook very quickly (2-3 minutes for the squid and shrimp, slightly longer for large scallops).
8. Remove them with a slotted spoon and place onto bowl with shellfish.
9. Add fish chunks and cook until just opaque.
10. Check seasoning and return everything to the pan until reheated.
11. Place fish and clams into heated bowls and pour broth into each bowl.

Serve with salad and crusty bread for the broth. The bread can also be toasted, lightly brushed with olive oil and served in the bowls with the soup.