Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
2005 Sauvignon Blanc
2005 Glissando
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Sonoma Fish Soup
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Italians do not like to waste anything, least of all food. In this case, it
comes from knowing fish shells will give a wonderful flavor, the best and
most
unique. The base of this fish soup consists of crab shells which most
people
throw away, but which we assure you will provide you with a wonderful and
flavorfulsoup. You can also freeze the fish stock to use later for poaching
fish.
Shells from cooked crabs, at least two and more
Two or three tablesoons light olive oil
1 carrot
1 onion
3 cups stock any kind, chicken, beef or fish
1 cup dry Sonoma white wine
1 1/2 cup tomatoes
1/3 cup coganc
3 tablespoons tomato paste
3 cups fresh tomatoes peeled, chopped and seeded
2 cups fresh or canned Italian plum tomatoes
1 tspn tarragon leaves
1 clove garlic minced
1/4 teaspoon salt
pepper to taste
dash of hot sauce
4 cups fresh fish such as snapper, sole or halibut
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon dried fennel seeds
3 saffron threads
1 small piece dried orange peel
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Chop shells.
Place oil in the bottom of a heavy pan and heat. When very
hot add the crab shells. Stir and cook for two or three minutes, then add
the
carrot and onion stirring and cooking for a few more minutes.
Pour on
cognac, ignite and extinguisht the flames with the stock and wine.
Add
tomatoes, tarragon, garlic, salt, pepper, and a dash of hot sauce and simmer
for about an hour or so. Strain.
Sort shells from vegetablesand remove any
crab clinging to shells and put in broth.
Whirl vegetables in a blender
and place back in broth.
Add remaining ingredients except fish and simmer
30 minutes. Remove orange peel.
Add fish simmer five or six minutes,
correct
seasonings in broth and serve.
This goes well with sour dough French bread,
a nice salad and
a VERY rich dessert.
Enjoy with our 2005 Sauvignon Blanc.
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