Recipe - Italian Fish Soup

One half cup Olive oil
3 Leeks, cleaned and cut or sliced up ,
white part only
2 Cloves of garlic minced fine
1 Yellow onion, peeled and
chopped
1 cup Chopped celery
1 cup Fresh mushrooms, cut or sliced up
6 cup Fish stock, clam nectar or
water
1 cup Italian tomato sauce
1 cup Dry white wine (maybe Soave)
Cayenne pepper to taste
1 pound White fish boneless fillet,
cut into small pieces
(cod, seabass, monkfish)
2 pound Combined, of any or all of
{the following:
Clams, soaked in fresh water
1 hour then drained
Crab,
Shrimp,
Mussels, scrubbed with the
beards removed

Serves 8

(don't leave these out they are cheap, tasty and attractive) You can buy a
One fourth or One half lb. of several items. Even if shrimp is $6 per lb. One fourth lb. is
affordable and will add flavor and variety.

Chopped parsley for garnish

Saute the leeks, onions, celery, garlic and mushrooms until the onions are
clear. Add the stock, nectar or water, tomato sauce and white wine. Bring
to a heavy simmer and taste. Add the cayenne pepper and salt to taste.

Prepare the seafood and add to the pot, remembering to add first those
things which take longest to cook. The various shellfish go in with the
shells on.

Simmer until done. Serve in large bowls over spaghetti. By adding extra
fish such as a lobster per person this will become a meal instead of a
soup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini