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2 lbs. various
fish – rockfish, sea perch, scorpion etc.
½ lb. various shell fish – mussels, oysters, clams etc.
2 carrots, cut into chunks
2 cups fresh crushed tomatoes
1 stalk celery, quartered
1 onion, quartered
½ cup olive oil
lemon juice
salt & pepper
Clean the
shellfish and the fish and wash thoroughly. Salt and pepper
them and cut into pieces. In a deep soup pot, heat the oil
and gently brown the fish, onion, celery and carrot. Add the
tomatoes and enough water to cover by and inch or two and
simmer it all together for about 1 hour.
Strain the
juice into another pot. Clean the fish from the skins and
bones and return the flesh to the soup. Puree the vegetables
and return them to the pot. Add the shellfish. Simmer it all
together for about 20 minutes. Add more salt and pepper
according to your taste. Serve with fresh lemon wedges. |
