"W. Baker" > wrote in message
...
> ..................
> I wwoul dlove to be able tobuy cod to use in dishes like what my kids call
> Delicious fish soup< a kind of Italian tommato, vegetables, fish and a bit
> of cheese soup that is really a kind of stew and makes a great dinner. I
> will make it with Pollack if I can find it or other plain white fish. I
> don't know if tilapia wold work.
>
> Delicious Fish Soup(measurements are not critical)
>
> Olive oil for frying
> 1 1/2 C coasrely chopped onion
> 3/4 C green pepper3 cloves garlis pressed or very finely chopped
> 28 oz can Italian plum tomatoes
> 1 C water(use to rinse the tomato can:-)
> 1C white (or any left over) dry wine
> 2 C diced peeled potatoes(can use less if you want)
> 1Tsp(at least) fennel seed
> Salt and FGBP to taste
> Oregono, thyme and basil to taste(minimum 1 Tsp)
> 2 lbs white fish like Haddock, cod, ollack, etc, whatever is lest
> expensive
> Parigiano grated cheese to taste
>
> in the soup pot, soft saute the onions garlic and greenpepper in olive
> oil. Add tomatos, water wine potatoes, fennel seedand salat and pepper.
> Simmer about 30 mins. Now, if you are going to eat all the soup on one
> night(4 people for a meal-more for a first course) add all the herbs and
> the fish cut in largish cubes and cook only until the fish is just
> cooked,about 10 mins. Serve in bowls with plentyof parmgiano cheese
> sprinkled on top.
>
> If you are not going to eat it all at once, but want it for several
> nights. divide the soup you won't be eatng into contaiers and
> refrigerate. dAdd onpy a proportion of the herbs and fish to the soup
> still in the pot and cook just until the fish is done. The next night use
> a container of soup and add the proportion of fish and herbs and cook just
> until the fish is cooked. If you do all the fish and then save it for a
> later night, it comes out too fishy tasting and looses its delicious
> quality.
>
> Wendy

This is a beautiful recipe, thanks for posting it.

I'd like to try it with some fresh fennel, a small bulb worth,
sliced into the broth with the onions and such. It would give
you very nice flavor and a bit more crunch in the body of the
soup. Possibly then diminish or eliminate the fennel seeds.
And you might add a pinch of saffron, nudging it toward
a Bouillabaisse flavor. Or use a bottle or so of clam juice
to replace some of the water. This is a neat recipe to
play around with. Definitely Delicious.

pavane