Seafood soup with chilies and tomatoes

8 Servings

Ingredients

Quantity Ingredient
I.E.S.JJGF65A-----
PHILLY INQUIRER-----
FOR THE FISH STOCK-----
20 cups Water
1½ medium Onions -- peeled quartered
60 millilitres Garlic -- peeled
12 Black peppercorns -- whole
2 teaspoons Salt -- or to taste
4 Fish heads
1½ pounds Red snapper or sea bass
Bones and trimmings.
FOR THE SOUP BASE-----
½ cup Olive oil
3 mediums Onions -- thinly sliced
40 millilitres Garlic -- crushed
2 cans Whole plum tomatoes --
Drained
And chopped -- 28 oz size
¾ teaspoon Dried oregano -- OR
¾ tablespoon Fresh oregano
½ teaspoon Black pepper
Salt to taste
2 To 4 fresh jalapeno or
Serrano chilies -- stemmed
And
Cut into strips
TO FINISH THE RECIPE-----
2 pounds To 2 1/2 lbs red snapper or
Sea bass cut into chunks
32 mediums Shrimp; peeled -- deveined
4 To 6 jalapeno chilies
Stemmed and cut in strips
For garnish

Directions

To prepare fish stock,place water,onions,garlic,peppercorns and salt in medium stockpot and bring to a boil.Add fish heads and simmer 40 minutes,then add fish and continue cooking 25 minutes more.Remove from heat,strain stock and discard solids.Set stock aside.. To prepare soup base,heat oil in heavy saucepan over medium heat.Saute onions and garlic until lightly browned,about 5 minutes.Add tomatoes and cook until mixture is thick,about 20 minutes.Add oregano,pepper and salt to taste.Gradually add chilies and reserved fish stock.Recipe may be prepared to this point 1 day in advance.. Before serving,heat soup base to a simmer,Add fish chunks and shrimp and cook on medium low heat for 8 minutes.Taste and adjust seasonings.Serve immediately with jalapeno strips on the side to garnish.Makes 8 servings..

Recipe By :

From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File

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