Seafood soup with chilies and tomatoes

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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