Pierre Franey's Fish Soup

Ingredients

• 1 ¼ pounds fresh skinless, boneless striped bass
• 1 pound fresh skinless, boneless halibut
• 4 cups imported canned tomatoes
• ½ pound raw shrimp
• 1 pound mussels
• ¼ cup olive oil
• 1 ½ cups finely chopped onions
• 1 cup finely diced celery
• 1 cup finely diced green pepper
• 1 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 small dried hot red pepper, broken in half
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 teaspoon finely minced garlic
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    613 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 74 grams protein; 291 milligrams cholesterol; 1066 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Cut the fish into 1 1/2-inch cubes. Set aside.
2. Put the tomatoes and their liquid into the container of a food processor, and process until fine. Or put them through a food mill. Set aside.
3. Shell and devein the shrimp and set aside. Scrub the mussels well and set aside.
4. Heat the oil in a fairly deep skillet or small kettle, and add the onions. Cook, stirring, until wilted. Add the celery and green pepper. Cook, stirring, about 5 minutes, and add the wine and bay leaf. Cook down about 1 minute. Add the tomatoes, thyme and hot red pepper. Add salt and pepper. Let simmer about 12 minutes.
5. Add the fish and mussels. Push the solids down into the sauce. Cook over high heat about 3 minutes. Add the shrimp, and immerse them in the sauce. Let cook about 1 minute, and sprinkle with garlic and parsley. Stir and let simmer about 3 minutes longer.

30 minutes