Venetian Fish Soup Or Stew

This is probably one of the best fish soups or stews you will ever eat.  It is a classic at Harry's Bar in Venice.

 Having lucked out on some fish this week, I decided to serve it as a stew by adding more fish and shrimp and serving it with white rice on the side. I also cut the pieces slightly larger than I would for a soup.  Either way, it is fish soup (or stew) at its best, but only if you follow it to a t and use good fresh fish.

I know I have just published a recipe from Harry's (the cannelloni) and you may be wondering what's up with me.  While looking for the pasta recipe I came across this and decided I must try it.  Heaven knows I have heard raves about it but never had enough room in me to have both this and a pasta when I visited the restaurant.    So I had to give it a go before this winter was over and here we are, March 1st.  The daffodils are about to pop.

Although I served it for dinner tonight, it would also make a fine main course for Sunday lunch with friends or family.

Make sure you make the fish broth from scratch.  A good stock can make or break a soup or stew like this and fish cubes don't cut the mustard here.  Trust me, the end result will more than reward you.

I used fresh mahi mahi and flash frozen cod.  Fresh shrimp would be great.

Don't skip anything, and that includes the anchovies and the parsley.  I know you are frowning at the former and consider the latter a waste of time.  They are not.
 

Make sure you accompany with a fresh baguette even if you serve with rice on the side.

The real color of the soup is a beautiful saffron or that of butternut squash.  Not being a great photographer, I had to touch up and it came out like this. 

  

 Venetian Fish Soup

Serves 6 to 8 as a first course or 6 if doubling the fish and shrimp and serving with rice as a stew.

Ingredients

• 2 stalks celery, cut into julienne strips
• 2 medium onions, julienned
• 1 carrot, julienned
• 1/3 c. olive oil
• 1 medium tomato, peeled, seeded, julienned
• 1/2 c. all-purpose flour
• 1 cup dry white wine
• 8 cups stock (brodo) -- fish or half fish and half vegetable
• 1/4 (or more) t. saffron threads (steep in tablespoon of hot stock for20 minutes)
• 1 bay leaf
• pinch cayenne
• salt and black pepper
• 1/2 lb. EACH of two kinds of boneless, skinless white fish (such as halibut, sea bass, monkfish) cut into 1/2 inch. pieces
• 1/2 lb. medium shrimp (shelled, deveined), cut into thirds
• 1/4 cup brandy
• 1 clove garlic, minced                                                 
• 2 canned anchovy fillets, drained and chopped (or use anchovy paste)
• 3 flat leaf parsley sprigs, chopped
• fresh rosemary, leaves from 1 sprig chopped (or pinch dried)
• fresh thyme, leaves from 1 sprig chopped (or pinch dried)

Directions:                                                 

• First make the brodo or stock (See below). Set aside. 

• Heat 2 Tbsp. oil in large saucepan over medium heat.
• Add celery, onions and carrot and cook, stirring often for 5 minutes or until soft but not brown.
• Add tomato and cook for 1 minute
• Stir in 1/4 c. flour and cook for about 2 minutes, stirring constantly.
• Stir in wine and bring to a boil, then simmer, stirring often, for 2-3 minutes, until mixture has thickened.
• Stir in stock, saffron, bay leaf, cayenne, salt and pepper to taste, and bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 20 minutes.
• Meanwhile, combine remaining flour with 1/4 t. salt and 1/4 t. pepper in plastic bag, and toss fish and shrimp until well coated.
• Heat 2 Tbsp. of the oil in large skillet over medium-high heat, and cook fish and shrimp, stirring, for 2-3 minutes until browned and just cooked. Don't overcook.
• Add brandy to skillet to warm it, then (standing back) ignite brandy. Swirl the skillet until flames die down, then add contents of skillet to soup.
• Wipe out skillet and heat remaining oil over medium heat. Add remaining ingredients, anchovies, rosemary, thyme, parsley and garlic and cook for a minute or two.  Pour the flavored oil through a strainer into the soup.   Let flavors blend a few minutes before serving.

Brodo (fish stock):

2 to 3 lbs bones of any white fish
1 medium onion cut in chunks
2 leeks, white part only, washed and sliced
1 celery rib cut in chunks
2 quarts cold water
1 cup dry white wine
juice of 1/2 lemon
1 tsp salt
bouquet garni of
3 flat leaf parsley sprigs
1 thyme sprig
1 bay leaf
10 peppercorns all tied in cheesecloth

Throw everything in a stock pot, bring to a boil and cook for 20 minutes on medium partially covered.  Let cool.  Strain through a fine sieve into a bowl


Recipe adapted from Harry's Bar Cookbook
All photos Lindaraxa