Venetian Fish Soup from New York Times Menu Cookbook by Craig Claiborne
Trim the fish and cut it into half-inch slices. Boil the trimmings with the water, salt and pepper to taste, the onion, one bay leaf, the parsley and half of th
Ingredients
- ½ cup dry white wine
- ½ cup olive oil
- 1 cup canned tomatoes
- ½ teaspoon ground saffron
- ½ teaspoon dried thyme
- 2 parsley sprigs
- 2 bay leaves
- 2 garlic cloves
- 3 cups water
- 3 pounds cleaned fish with heads
- 1 small onion
- Salt and freshly ground black pepper
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