Thursday, 27 December 2007

How to cook: Soupa Nisiotiki (Island Soup)

You need:
  • 2 lb haddock fillets cut in 2" pieces
  • 2 dozen clams w/ liquid
  • 1 lb fresh shrimp, cleaned and deveined
  • 1 lb scallops
  • 1/2 cup light olive oil
  • 1 clove garlic, crushed
  • 1 tbsp salt
  • 1/2 tspn pepper
  • 1 large onion, diced fine
  • 1 carrot, grated
  • 1/2 cup celerey, diced fine
  • 1/2 cup chopped parsley
  • 2 bay leaves
  • 3 cups whole canned tomatoes, drain and reserve liquid
  • 1 cup dry white wine
Directions: In a large saucepan, saute onion, carrot, celery, and garlic in olive oil. Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan. Simmer 5 minutes. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine. Cover and simmer 10 minutes. Add reserved tomato/clam liquid and simmer uncovered 20 minutes. Serve from the casserole. Makes about 10 servings...

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