Italian Soups and Salads Recipes - Fish Soup

Ingredients

• 8 ounces fresh or frozen skinless cod or sea bass fillets

• 6 ounces fresh or frozen peeled and deveined shrimp

• 1/3 cup chopped onion

• 2 stalks celery, sliced

• 1 clove garlic, minced

• 2 teaspoons olive oil

• 1 cup chicken broth

• 1/4 cup dry white wine or chicken broth

• 1 14 1/2-ounce can diced tomatoes, un-drained

• 1 8-ounce can tomato sauce

• 1 teaspoon dried oregano, crushed

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 tablespoon snipped fresh parsley

• 1 recipe Crostini

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Method:

1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1 1/2-lnch pieces. Cut shrimp In half lengthwise. Cover and chill fish and shrimp until needed.

2. In large saucepan cook onion, celery, and garlic in hot olive oil until tender. Carefully stir in chicken broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Stir In un-drained tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.

4. Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily when tested with a fork and shrimp are opaque.

5. Stir in parsley. To serve, ladle Into soup bowls and top with Crostini.

CROSTINI: Preheat oven to 425°F. Lightly brush both sides of four 1/2-inch-thlck slices of baguette-style French bread with 1 tablespoon olive oil. Place slices on an un-greased baking sheet. Bake for 5 to 7 minutes or until crisp and lightly browned, turning once.