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Supreme Italian Fish Soup

2 lbs fish bones, heads and trimmings of various kinds of white-fleshed fish
2 quarts water
2 large trimmed celery ribs
1 large thickly-sliced onion
3 sprigs parsley
2 large ripe tomatoes, peeled seeded,and diced
1 clove crushed garlic
2 sprigs finely minced parsley, additional
Tabasco sauce
1 lb crabmeat
12 lb squid, prepared (for cooking)
6 mussels, well-scrubbed
1 lb lobster (double crab meat if unavailable) (optional)
6 clams, well-scrubbed
1 12 lbs red snapper or 1 12 lbs halibut or 1 12 lbs sea bass, fish and the like cut into 1 1/2 pieces


Place the first 7 ingredients except the salt in a 6. quart pot. Bring to a boil, cover, lower the heat, and simmer for 1 hour. Skim if necessary. Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth. Papertowels can be substituted. Season with salt very delicately so as not to overpower the flavor of fish. Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor. Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.

Source: www.food.com