This is a ridiculously simple, absolutely delicious fish soup that takes so little time you won’t believe it. All measurements were just what I had on hand and what the fish monger had in stock and fresh – you could adjust to suit your needs.
- Three tablespoons olive oil
- 5 yellow onions, peeled and chopped
- 6 carrots, sliced
- 6 ribs of celery, chopped
- 3 Cubanelle peppers, seeded and chopped
- 1 Anaheim (or other medium heat pepper), seeds and ribs removed, diced very finely
- 2 cloves garlic, peeled and chopped
- 3 cups vegetable stock
- 1 lb. of shrimp, peeled and deveined
- 3/4 lb. cod, cut into cubes
- 1 dozen clams
Heat a large stock pot with a lid to med/high heat. Add the olive oil and when it shimmers, add the onions, carrots and celery with a big pinch of salt. When the onion is translucent add the peppers and garlic and stir, allowing them to cook just until the garlic is very fragrant. Add the stock, bring to a boil and then reduce to a simmer. Allow it to cook for about 30 minutes.
Add the shrimp, cod, and clams and cover. Let them cook just until the clams open – mine were open in about 10 minutes – maybe less. Plate and serve.
So simple, yet so elegant and special. Surprisingly filling. Perfect.
It is OK to use my photos or content provided a link back and proper crediting is given