Fisherman's Soup

from the kitchen of Charlie McCarthy, Sr.

• fish
• soup

Cookware

• pot
• large pot

Ingredients

• 1 lbs shrimp
• 5.5 cups water
• 1 lbs clam
• 0.25 cups olive oil
• 3 leeks
• 3 carrots
• 3 celery stalks
• 5 cloves garlic
• 1 bay leaf
• 3/4 tsp dried chilies
• 1.25 tsp salt
• 1/2 tsp pepper
• 1 tbsp tomato paste
• 1/4 cups cognac
• 1 cups white wine
• 3 potatoes
• 4 squid
• 1 lbs white fish
• mussels
• 1/4 bunch parsley
• 1/2 lemon
• nice fresh bread

Steps

This is a timing recipe so prepare all of the ingredients as per the instructions.

1. Remove the shrimp shells and place in a pot with the water.
2. Bring to a boil then lower the heat to a slow boil for 20 minutes. Place the shrimp in a bowl, cover and put back in the fridge.
3. Scrub the clam shells under cold water and set covered in the fridge.
4. In a large pot over medium heat the olive oil. Once hot add the leeks, carrots and celery stalks and sauté until softened, about 5-7 minutes. Add the garlic and continue cooking for 1 minute. Add the bay leaf, dried chilies, salt, ground pepper and the tomato paste and give it a good stir.
5. Now increase the heat to high and add the cognac cooking for another 1 minute. Then add the white wine and bring it to a boil. Allow to reduce to about half remembering to stir often. Add the shrimp water - strained – and bring back to boil for another 3 minutes.
6. Lower the heat to medium-low and add the potatoes (or the orzo) and the clams. Cover and leave for 10 minutes. The liquid at this point should be a slow rolling boil.
7. After 10 minutes add the shrimp, squid and white fish and continue cooking for another 10 minutes. mussels can be added at this point without changing the recipe.
8. After the second 10 minutes of slow boiling, remove the bay leaf and any shells that did not open.
9. Add the parsley (or cilantro) and squeeze the fresh lemon (or lime) juice into the pot and give it one final stir.
10. Serve in large flat bowls with some nice fresh bread.