- 6
5/5
(3 Votes)
Ingredients
- 1/4 cup olive oil
- 3 medium sized cloves garlic, smashed
- 1/3 cup onions, well chopped
- 1/8 tsp oregano leaves rubbed to a fine dust
- 1/8 tsp Sweet Basil leaf
- 1/8 tsp powdered thyme
- 1/2 cup finely chopped celery
- 1 (8 oz can) (small size) stewed tomatoes, chopped
- 3 qts clam juice—or if not available use Clamato Juice
- 1 lb uncooked, boneless pollack fish or turbot
- OR use a well boned-lake fish, filled and simmered a few minutes in just enough water to cover till tender
- 2 oz canned clam "base" or put 1/2 cup canned minced clams in the canned liquid into blender and blend to a fine puree
- 1/2 cup finely chopped fresh parsley—mostly the leaf portion of plant
Preparation
Step 1
In large, heavy pot, heat oil, adding garlic. Cook till golden brown. Remove with slotted spoon from oil & discard. Do not overcook the garlic or soup will be bitter. You can omit fresh garlic & substitute 1/2 tsp garlic powder along with other spices later, if you're worried about it. Then in that hot oil saute the onions, adding remaining ingredients as listed. Cover and cook on low heat, barely a simmer, till piping hot & flavors have blended—about 45 minutes to an hour.
If refrigerated keep & tightly covered to be served within a week.
Makes 6 to 8 servings.