Let’s go to Venice for Dinner

Now that we moved to paradise I am taking full advantage of the multitude of fresh seafood available at my doorstep. My hubby and my girls have been fishing off our deck after dinner and catching inspiration for my recipes. What is the main thing they catch you ask? Well it is snapper. You can’t beat fresh caught snapper, it is so tender and flaky and not at all fishy. We have had it in a fish fry, fish tacos and most recently, Venetian Fish soup. Even my picky girls slurped happily on this soup.

This recipe is in one of my favorite go to cook books that I have done many posts from over the years – Quick from Scratch Italian (hint: most of the recipes are available online). Some of my faves are gorgonzola fettuicine, sicilian meatball stew, and an upcoming potatoes with sausage post. This recipe was easy to make and it tasted amazing. I got some fresh shrimp at a local fish market as the recipe called for, and I really think the shrimp stock was the secret ingredient here, as well as the clam juice, a key ingredient in chowdah. I chose not to use fennel but you can add or omit ingredients as you see fit. The red pepper flakes added a little kick to the delicious tomato broth. We enjoyed dipping some Cuban bread in our soup as we gobbled it down. So take a trip to Venice tonight from the comfort of your own kitchen…

Venetian Fish Soup

  1. 1/2 pound large shrimp, shells removed and reserved
  2. 2 cups water
  3. 3 tablespoons olive oil
  4. 2 carrots, chopped
  5. 2 onions, chopped
  6. 1 fennel bulb, chopped
  7. 2 ribs celery, chopped
  8. 6 cloves garlic, minced
  9. 1/2 cup dry white wine
  10. 3 1/2 cups bottled clam juice
  11. 2 1/2 cups canned crushed tomatoes in thick puree (from a 28-ounce can)
  12. 1/4 teaspoon dried red-pepper flakes
  13. 5 tablespoons chopped fresh parsley
  14. 1/2 teaspoon dried thyme
  15. 1 teaspoon salt or more, depending on the saltiness of the clam juice
  16. 2 bay leaves
  17. 2 pounds moderately firm white fish fillets (use a mixture of 2 or 3 kinds), such as cod, halibut, ocean perch, orange roughy, pollack, red snapper, or tilapia, cut into 1-by-1-inch pieces
  18. 1/8 teaspoon fresh-ground black pepper
  1. Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
  2. In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves. Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
  3. Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer until the fish and shrimp are just done, about 2 minutes.
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