From Roger Simon (via Martha Bayne)
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.
Ingredients1 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) salt pepper thyme tabasco
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.