Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 Bacon - chopped

  2. 2 tablespoons 30ml Olive oil

  3. 1 Onion - chopped

  4. 2 Celery stalks - chopped

  5. 1 cup 146g / 5.1oz Diced turnip

  6. 1 cup 146g / 5.1oz Diced summer squash

  7. 1 cup 146g / 5.1oz Diced potato

  8. 1 cup 93g / 3 1/3oz Garlic clove - minced (small)

  9. 3 tablespoons 45ml Thyme leaves

  10. 4 cups 948ml Fish stock or bottled clam juice - (to 6 cups)

  11. 3 cups 187g / 6.6oz Tomatoes - peeled, seeded, (large)

  12. And chopped Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 6 Clams or mussels - (to 8) - cleaned, (small)

  15. 12 oz 340g Firm white fish fillets (cut into chunks)

  16. And/or shrimp (peeled and deveined)

  17. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large stockpot over medium heat, fry the bacon until it begins to crisp. Remove the bacon from the pan and set aside.

  2. Add the oil to the bacon drippings in the pot. Add the onion and celery and cook until softened and translucent, about 5 minutes. Add the turnip, squash, potato, garlic and thyme and cook for 5 minutes.

  3. Add the fish stock or clam juice and the tomatoes, bring the mixture to a boil and simmer just until the potatoes are tender, about 10 minutes. Season with the salt and pepper to taste. Bring the soup to a boil. If using clams or mussels, add them and continue cooking until shells open.

  4. Turn off the heat, add the shrimp or fish, cover and let sit until cooked through, about 5 minutes. Remove clam or mussel shells, if desired. Sprinkle with the bacon and parsley and serve immediately.

  5. This recipe yields 6 servings.

Comments

882,796
Send feedback