Because I HATE saving recipes to a group in Facebook to go back to and try later only to find it MISSING.
I don't want to LOSE them, I want to TRY them!!

Thursday, May 16, 2013

Mexican Seafood Soup

3 tablespoons olive oil

1 large onion, thinly sliced

2 medium ribs celery, cut thinly on the diagonal

10 cloves garlic, peeled and smashed

6 whole roma tomatoes chopped...Organic....

3 pinches saffron threads

10 steamer clams...

1/4 teaspoon crushed red pepper flakes

2 (3-inch) strips orange zest

1 1/2 teaspoons kosher salt, plus more for seasoning fish ( no salt if you are restricted)

Freshly ground black pepper

1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod

1 pound shrimp, peeled and deveined

1 tablespoon chopped fresh parsley leaves

In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the saffron, stock,add water 3 cups.. crushed red pepper, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.

Season with salt and freshly ground black pepper, to taste.

Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp,and steamer clams and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve with fresh garlic bread....