Saturday, December 30, 2006

Chiopino-Seafood Soup

6oz. small uncooked, peeled shrimp, 6 oz. diced halibut (1 inch cubes), 6 oz. diced cod (1 inch cubes), 10-15 fresh, cleaned mussels ( frozen, cooked mussels can be used, too), 1 cup sliced celery, 1 chopped onion, the white part of 1 leek, chopped, 1 diced carrot, 3 tbsp. olive oil, 2 cups pomodoro sauce, 2-3 cups water or fish stock, salt and pepper to taste, fresh tarragon and thyme.

In a large saucepan, heat olive oil over medium heat and sauté garlic, onion, leek, celery and carrot for 5-6 minutes or until soft. Add the pomodoro sauce and water (or fish stock), and bring to a boil. Reduce heat and simmer for about 10 minutes. Season to taste and add the fresh herbs and seafood. Simmer covered for another 6-7 minutes. Add more liquid if needed. If using fresh mussels, make sure they are well washed before cooking them, and discard any unopened mussels at the end.

Tip: This recipe is delicious as it is, I can assure you that, but if you wish to throw a few beans in it, well, it's your call. I did it after I had taken the photo, and it was amazing.

Recipe courtesy of Chef George

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