FAIR and BALANCED Fish Soup
Makes 6 servings
An evenhanded blend of fish and vegetables.
3 Tbsp. olive oil
1/2 cup finely chopped onion
5 cloves garlic, minced
1 can (28 oz.) diced tomatoes
1 can (19 oz.) cannellini beans, rinsed and drained
1/2 cup dry white wine
1/4 tsp. each salt and pepper
1 lb. cod or orange roughy, cut into chunks
1/2 lb. medium shrimp, peeled and deveined
1/2 lb. bay scallops
15 fresh basil leaves, chiffonade
1 cup whole wheat macaroni, cooked, drained
Freshly grated Parmigiana Reggiano cheese
Heat oil in large saucepan. Add onion and garlic; cook and stir 4 to 5 minutes or until tender.
Stir in tomatoes (do not drain), beans and wine. Bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Add cod. Simmer 5 minutes. Add shrimp and scallops. Continue simmering until fish flakes easily with fork and shrimp turns pink, about 3 minutes. Stir in basil. Serve in bowls over macaroni with freshly grated cheese.
When I prepare this dish, I usually decide which fish/shellfish I'm going to use when I see what's available at the store. You can use any combination of fish, as long as you use 2 lb. total. Always add shrimp and/or scallops during last 3 minutes of cooking time.
Happy Birthday, August James Whittington