Title: Seafood Soup with Chilies and Tomatoes
Categories: Tex Seafood Main
Yield: 8 Servings

		I.E.S.JJGF65A-----
		PHILLY INQUIRER-----
		FOR THE FISH STOCK-----
20	c	Water
1 1/2	md	Onions -- peeled quartered
60	ml	Garlic -- peeled
12		Black peppercorns -- whole
2	ts	Salt -- or to taste
4		Fish heads
1 1/2	lb	Red snapper or sea bass
		Bones and trimmings.
		FOR THE SOUP BASE-----
1/2	c	Olive oil
3	md	Onions -- thinly sliced
40	ml	Garlic -- crushed
2	cn	Whole plum tomatoes --
		Drained
		And chopped -- 28 oz size
3/4	ts	Dried oregano -- OR
3/4	tb	Fresh oregano
1/2	ts	Black pepper
		Salt to taste
2		To 4 fresh jalapeno or
		Serrano chilies -- stemmed
		And
		Cut into strips
		TO FINISH THE RECIPE-----
2	lb	To 2 1/2 lbs red snapper or
		Sea bass cut into chunks
32	md	Shrimp; peeled -- deveined
4		To 6 jalapeno chilies
		Stemmed and cut in strips
		For garnish

To prepare fish stock,place water,onions,garlic,peppercorns and salt in medium stockpot and bring to a boil.Add fish heads and simmer 40 minutes,then add fish and continue cooking 25 minutes more.Remove from heat,strain stock and discard solids.Set stock aside.. To prepare soup base,heat oil in heavy saucepan over medium heat.Saute onions and garlic until lightly browned,about 5 minutes.Add tomatoes and cook until mixture is thick,about 20 minutes.Add oregano,pepper and salt to taste.Gradually add chilies and reserved fish stock.Recipe may be prepared to this point 1 day in advance.. Before serving,heat soup base to a simmer,Add fish chunks and shrimp and cook on medium low heat for 8 minutes.Taste and adjust seasonings.Serve immediately with jalapeno strips on the side to garnish.Makes 8 servings..

Recipe By :

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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