Taormina, Sicilia Fish Soup

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Fish from the Mediterranean Sea is flavoured with herbs, spices and citrus in this soup, coupled with tomato and parsley ... The Sicilians have an aromatic cuisine which is derived from their Moorish invaders centuries ago. 

Taormina Fish Soup For 4: 

4 cups shellfish or fish stock
3/4 pound potatoes peeled, halved lengthwise and them cut crosswise into 1/2 inch thick slices
2 medium plum ripe red tomatoes peeled, deseeded and quartered
3 garlic cloves
2 tblsps fresh mint herb
1 1/2 tblsps fresh lemon juice
1 tsp smoked paprika sweet
1/2 tsp cumin
1/4 tsp dried crushed red pepper
1/3 cup plus 1 tblsp chopped finely cilantro and parsley ( 1/2 and 1/2 of each herb )
3 tblsps olive oil extra virgin 
1 pound firm white fish such as Rudderfish ( amberjack ), sea bass or other local fish in your locality

1) mix the 1st nine ingredients in a large pot
2) add 173 cup cilnatro and bring to boil 
3) reduce heat, cover and simmer 22 mins.
4) uncover and simmer 12 mins.
5) add fish and olive oil and low simmer 10 mins.
6) using back of spoon, break up fish a bit, and season broth with salt and pepper
7) ladle in bowls and sprinkle some fresh herbs on top 

serve with a glass of Prosecco and warm baguette    

written by: Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Taormina, Sicilia Fish Soup Posted: 14 March 2012 at 08:31
	Fish from the Mediterranean Sea is flavoured with herbs, spices and citrus in this soup, coupled with tomato and parsley ... The Sicilians have an aromatic cuisine which is derived from their Moorish invaders centuries ago. Taormina Fish Soup For 4: 4 cups shellfish or fish stock 3/4 pound potatoes peeled, halved lengthwise and them cut crosswise into 1/2 inch thick slices 2 medium plum ripe red tomatoes peeled, deseeded and quartered 3 garlic cloves 2 tblsps fresh mint herb 1 1/2 tblsps fresh lemon juice 1 tsp smoked paprika sweet 1/2 tsp cumin 1/4 tsp dried crushed red pepper 1/3 cup plus 1 tblsp chopped finely cilantro and parsley ( 1/2 and 1/2 of each herb ) 3 tblsps olive oil extra virgin 1 pound firm white fish such as Rudderfish ( amberjack ), sea bass or other local fish in your locality 1) mix the 1st nine ingredients in a large pot 2) add 173 cup cilnatro and bring to boil 3) reduce heat, cover and simmer 22 mins. 4) uncover and simmer 12 mins. 5) add fish and olive oil and low simmer 10 mins. 6) using back of spoon, break up fish a bit, and season broth with salt and pepper 7) ladle in bowls and sprinkle some fresh herbs on top serve with a glass of Prosecco and warm baguette written by: Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 15 March 2012 at 08:07
	margi, you keep posting these wonderful recipes that i would like to try! thank you!
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