| Zuppa Di Merluzzo
Soup made with whitefish1 cup of onion, chopped
1 large leek, dice water part only
2 cups of fresh Italian parsley, chopped
1 teaspoon of Italian Herb seasoning
1 lemon, juice only
1 cup of dry white Italian wine
3 cloves of garlic, crushed
1 teaspoon of red pepper flakes
1 pound of whitefish (cod, bass, flounder, whiting)
1 bay leaf
1 teaspoon of fennel seeds
5 ounces of fresh tomatoes, peeled, seeded and diced or 1 cup of canned Italian plum tomatoes, diced with juice
2 slices of crusty Italian bread
1 cup of warm water |
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In a large skillet, sauté the leek, onion, garlic, and pepper in the oil for 4 minutes. Add the wine and fish and cook for 5 minutes. Add the tomatoes, bay leaf, parsley, seasoning, fennel seeds and water and cook for 10 minutes. Remove from the heat. Toast the bread and cut into small squares, add to the soup. Serve warm with a salad and toasted bread that is spread with olive oil and garlic. Makes 4 servings |
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