 
| "The Postman" Italian Fish Soup
1/2 cup of Olive oil
3 Leeks, white only, cleaned
2 Cloves garlic, finely diced
1 Yellow onion, peeled and chopped
1 cup of celery, chopped
1 cup of fresh mushrooms, sliced
6 cups of Fish stock, clam juice or water
1 cup of tomato sauce
1 cup of dry white wine
Cayenne
Salt
2 pounds of clams or shrimp in shells
1 pound Fillet of white fish; sea bass, cod, cut into small pieces
Chopped parsley |
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Date: 24 Mar 96 22:44:06 EST From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com> Heat the olive oil in a large, heavy pot over medium heat. Sauté leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt to taste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Serving Size: 8 Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%) Source: Miami Herald 3/21/96 Adapted from The Frugal Gourmet Cooks the Ancient Cuisines: China, Greexe, Rome by Jeff Smith MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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