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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Fine-mesh sieve
- Saucepan
- Kettle
- Stove
- Mixing bowl
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
- freshly ground black pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Fish Stock from New York Times Menu Cookbook by Craig Claiborne
app.ckbk.com
/images.kitchenstories.io/communityImages/17140fc66102fbb647ef8a1116a5ab58_ae666271-d3ab-4327-837e-06891c6f6209.jpg)
Fish Soup
kitchenstories.com
Fish soup
womensweeklyfood.com.au
Provencal Fish Soup Recipe
cooking.nytimes.com
Fish Soup
readersdigest.ca
Fish Soup with White Fish
bonapeti.com
Easy Homemade Italian Fish Soup Recipe | Fish Soup Recipe
licious.in
Fish Soup
bigoven.com