Sicilian Fish Soup

Cooking With Nick Stellino
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Ingredients:

3 tablespoon olive oil
1 onion, chopped
6 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
3/4 teaspoon curry powder
1 cup white wine
2 cups Tomatos Sauce (see page 222)
3 cups clam juice
4 tablspoons chopped fresh Italian parsley
1/2 teaspoon salt
1/2 pound halibut fillet, skin removed, cut into chunks (see Cook's Tip)
8 Manilla clams
8 mussels, bearded and cleaned
8 sea scallops
8 large shrimp (13-15 count), peeled and deveined (see Cook's Tip)
4 slices thick Toasted Garlic Bread (see page 229)
Extra virgin olive oil for garnish
Serves 4 to 8
Printable Version
Heat the olive oil in a medium stockpot set on medium-high heat until sizzling, about 2 minutes, Add the onion, garlic, red pepper flakes and curry powder and cook for 3 minutes, until the onion begins to soften. Stir in the wine and cook for 3 minutes, or until reduced by half. Add the tomato sauce, clam juice, 2 tablespoons of the parsley and the salt. Bring to a boil and cook for 5 minutes.
Reduce the heat to medium, add the halibut and cook for 1 minute. (Timming is critical when adding all the seafood - you don't want to overcook it!) Add the clams and mussels and cook for 2 minutes. Remove the stockpot from the heat, add the scallops and shrimp, cover and let sit for 2 minute.
Place a piece of the garlic toast in the bottom of each soup bowl and top with some of each of the different seafood and the broth. Sprinkle with the remaining chopped parsley and drizzle with the extra virgin olive oil. Serve immediately.
Chef's Tip:
For a more flavorful soup base, simmer the clam juice with the shrimp shells and the fish skin for 15-20 minutes on medium heat. Strain and add more clam juice if necessary to bring it back to 3 cups.
Wine Suggestion - Pinot Gris
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