Fish Soup

From Roger Simon (via Martha Bayne)

Serves 8

Some of the donors to our cookbook fundraising effort are, in thanks for their generosity, getting a soup named in their honor, and prepared to their specs, during Soup and Bread 2010. Roger – my father’s sister’s second husband, so I guess that makes him my uncle? – provided this quick and easy recipe for a delicious fish soup. I used tilapia, and added a quart of vegetable stock to stretch it out a bit, which still resulted in a light, clean broth with a strong acidic backbone.

The clams in their shells were also a big hit with the kids, who ran around performing clam puppet plays once the soup was all gone.


1 medium white onion
1 garlic clove
¼ cup olive oil
8-ounce can chopped tomatoes
1 pound cubed, firm, strongly flavored fish. (Delicate fish like sole disintegrates during the cooking.)
1 ½ cup dry white wine
8 ounces clam juice
½ pound frozen shrimp
½ pound cherry stone clams
½ pound bay scallops
1 quart vegetable stock (if desired)


In a large soup pot, sauté onion and garlic in olive oil until translucent. Add fish and simmer a few minutes.

Add wine, clam juice, shrimp, clams, and scallops.

Simmer ’till shrimp turn red, clams open, and fish cubes are tender.

Even better the next day.

Thanks Rog!


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