I won’t be posting next Friday as it will be Good Friday and considering the amount of pain I endured just before I was lifted out of my body leading to my near-death-experience many years ago, this day holds an extra special meaning to me and is the most sacred day I can imagine.
In some households fish is served every Friday, in most Christian households however fish is served for sure on Good Friday, and therefore I give you an extra yummy yet easy to prepare seafood soup recipe I got from a very dear friend some time ago. Here it is:
(Image taken from an old East-frisian Cookbook, artist unknown)
In a medium pot over medium heat, heat some olive oil. Cook fennel, either half or whole bulb, some celery, a small onion, and two cloves of garlic, all finely chopped, for 5-10 min. If you’d like a spicy kick, add some red pepper flakes or some diced hot peppers. If you like more vegetables, feel free to improvise – cooking is a learning process after all 😉
Add 1 cup of red or white wine, or if you prefer not to use alcohol, add 1 cup of fish stock. Add 3/4 cups of Sacramento tomato juice, a 10 oz. can of baby clams with the juice, 2 bay leaves, and thyme to taste.
Let simmer for 10 to 15 minutes, or until the volume has reduced by about a quarter.
Add the seafood and fish – you can use crab meat, sea scallops, calamari, peeled shrimp, all to your taste. Also feel free to add an 8 oz. filet of fish. Try using cod, halibut, or monk fish, or whatever your favourite fish is. Cut the fish in chunks and add at the very end as it cooks very quickly.
Cook for another 6-8 min., or until your fish is cooked through. Remove the bay leaves and serve warm with sprinkled parsley. Enjoy!