Neapolitan Fish Soup
This is a lovely fish chowder that cooks in less than 30 minutes.
Serves 6 to 8
- 1 medium onion, peeled and cut into quarters
- 1 medium carrot peeled and cut into quarters
- 1 rib celery cut into quarters
- 1 clove garlic, peeled
- 2 tablespoons olive oil
- 1 small zucchini, diced
- 1/2 cup crushed cruschi peppers*
- 1 tablespoon fennel seeds
- 1 teaspoon hot red pepper flakes or hot red pepper paste
- 1 1/2 pounds fresh haddock, skinned and cut into 1-inch chunks
- One cup clam juice
- 12 Oneounce can evaporated milk
- 1/2 cup light cream or Half ‘n’ Half
- 1/3 cup minced fresh thyme or basil
- Salt to taste
- Mince, by hand or food processor, the onion, carrot, celery and garlic and place in a soup pot with 2 tablespoons olive oiland cook over medium heat until vegetables soften. Add the zucchini and cook a couple of minutes.
- Grind the fennel seeds to a powder and sprinkle over the vegetables; combine well. Add red pepper flakes or paste and continue cooking for 1 minute.
- Lower the heat to medium and add the haddock chunks. Stir gently a few minutes; add the clam juice, evaporated milk, and crushed peppers. Bring the mixture to a gentle boil, and then reduce the heat to medium low. Pour in the cream and stir mixture gently. Cover and cook 5 minutes or until fish has turned white and is easily flaked with a fork. Stir in the thyme or basil off the heat. Add salt to taste and serve very hot with crusty ciabatta bread drizzled with extra-virgin olive oil.
- *We used Masseria Mirogallo Fried Dried Peppersavailableon-line here:
This recipe was featured on Season 29 - Episode 2901.
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