Sea Soup
1 tablespoon oil
1 cup chopped onion
1 clove minced garlic
16 ounces tomatoes, drained and liquid saved
8 ounces clam juice or chicken broth
8 ounces clams, drained and liquid saved
1 2-inch piece of orange peel
1/4 teaspoon thyme
1/8 teaspoon pepper
1/2 cup chopped fresh parsley
1 pound sole, haddock, or cod, cut in 1 - 2 inch chunks
1 cup chopped onion
1 clove minced garlic
16 ounces tomatoes, drained and liquid saved
8 ounces clam juice or chicken broth
8 ounces clams, drained and liquid saved
1 2-inch piece of orange peel
1/4 teaspoon thyme
1/8 teaspoon pepper
1/2 cup chopped fresh parsley
1 pound sole, haddock, or cod, cut in 1 - 2 inch chunks
In saucepan heat oil over medium high heat.
Stir in onion and cook until soft.
Add garlic and drained tomatoes and cook 5 minutes, breaking up tomatoes.
Add clam juice, tomato juice, reserved clam juice, orange peel, thyme, pepper, and 1/4 cup of parsley.
Bring to a boil, then lower heat and simmer 15 minutes.
Increase heat and when mixture is boiling again add clams and fish.
Cook 5 minutes longer until fish is white and flaky.
Add remaining parsley.
Stir in onion and cook until soft.
Add garlic and drained tomatoes and cook 5 minutes, breaking up tomatoes.
Add clam juice, tomato juice, reserved clam juice, orange peel, thyme, pepper, and 1/4 cup of parsley.
Bring to a boil, then lower heat and simmer 15 minutes.
Increase heat and when mixture is boiling again add clams and fish.
Cook 5 minutes longer until fish is white and flaky.
Add remaining parsley.