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Tuesday, June 5, 2012

Soupa nisiotiki



Summary
Island Soup. A hearty seafood ensemble.
Servings: 10

Ingredients
  • 2 bay leaves
  • 1 medium carrot, grated
  • 1/2 cup of selery (stalks), diced fine
  • 2 dozen of clams, with liquid
  • 1 lb of crabmeat
  • 1 clove of garlic, crushed
  • 2 lbs of haddock's fillet, cut in 2" pieces
  • 1/2 cup of light olive oil
  • 1 large, white onion, diced fine
  • 1/2 cup of parsley, chopped
  • 1/2 teaspoon of pepper
  • 1 tablespoon of salt
  • 1 lb of scallops
  • 1 lb of shrimps, cleaned and de-veined
  • 3 cup of tomatoes (canned)
  • 1 cup of dry, white wine
Directions
  • In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.
  • Drain the tomatoes (reserving the liquid). 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.
Source: EatGreekTonight

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