Recipe - The Postman Italian Fish Soup

One half cup Olive oil
3 Leeks; white only, cleaned
and cut or sliced up
2 Cloves garlic; finely minced
1 Yellow onion; peeled and
chopped
1 cup Celery; chopped
1 cup Fresh mushrooms; cut or sliced up
6 cup Fish stock; clam juice or
water
1 cup Tomato sauce
1 cup Dry white wine
Cayenne
Salt
2 pound Total of clams; shrimp in
shell; or mussels (soak
clams or mussels in cold
water for 1 hour and drain)
1 pound Fillet of white fish; sea
bass; or cod, cut into
small pieces
Chopped parsley

Date: 24 Mar 96 22:44:06 EST

From: "Lisabeth Crawford (Pooh)" 104105.1416@compuserve.com
Heat the olive oil in a large, heavy pot over medium heat. Saute leeks,
garlic, onion, celery and mushrooms until onions are soft, about 5 minutes.
Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne
and salt totaste. Add clams and mussels to pot if using. When they are
almost cooked, add fish and remaining seafood, and simmer until all is
tender. Garnish with parsley.

Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%)

Source: Miami Herald 3/21/96 Adapted from The Frugal Gourmet Cooks the
Ancient Cuisines: China, Greexe, Rome by Jeff Smith

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