Tony Musso's Fish Soup

Ingredients

• 1 lb halibut steaks (or ling cod / sole)
• 2 pkg lobster tails
• ½ lb scallops or crab
• ¼ lb shrimp
• ¼ lb squid or crab
• ¼ lb ling cod or sole
• 1 lb optional small clams
• 2 can 1 or 2 cans, 1 lb each whole peeled and seeded tomatoes, undrained
• 1 carrot
• ¼ tsp fennel seed
• 2 clove garlic
• 1 stalk celery
• 1 red onion
• ⅓ small red or green hot pepper (chile)
• green pickled peppers
• green olives
• ½ tsp thyme
• ⅓ cup olive oil
• 1 cup dry white wine
• 3 Tbsp fresh chopped parsley
• French bread, thinly sliced and toasted or fried
• 2 pinches, soaked in water saffron
• salt and fresh black pepper

Method

1. Wash all the fish and seafood, and scrub the clams with a brush under cold running water. Place the clams in a pot of cold water and change the water several times. Heat enough water to cover and steam the clams.
2. Heat the oil in a large kettle. Add the finely chopped onion, celery, carrot, garlic, hot green pepper, pickled pepper (green), green olives, and saute the vegetables till lightly browned and tender. Add the squid and white wine and simmer about 5 minutes.
3. Add the chopped tomatoes and their juice, fennel seed, thyme, salt and fresh black pepper. Bring to a boil, reduce the heat and simmer about 30 minutes, stirring occasionally.
4. Add the lobster tail, simmer covered 4 minutes. Add the cod and halibut, simmer covered 10 minutes. Then add the shrimp and prepared clams and enough water to cover, cook covered 5 minutes longer or till the fish and seafood are done. Add more white wine if necessary.
5. Add fresh chopped parsley. Serve over toasted garlic French bread.

Notes

Handwritten card. Notes: used "Trappey's Dulcito Peperoncini Salad Peppers" (very good) for the hot and pickled peppers; used 2 pinches saffron soaked in water.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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