Friday, June 1, 2012

FAIR and BALANCED Fish Soup,0,4237856.story


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

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