Fish Soup By NYT Cooking

Author: Moira Hodgson

Time: 1 hour
Yield: 4 servings

Get full Recipes ๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/9045-fish-soup

INGREDIENTS

ยฝ pound shrimp, with shells on
ยฝ pound squid, cleaned
ยฝ pound halibut
1 piece monkfish (about 1/2 pound)
Lemon juice
2 tablespoons parsley
Fish heads and bones as available
2 tablespoons olive oil
1 large leek, sliced
2 carrots, sliced
1 clove garlic, minced
4 ripe tomatoes skinned and chopped, or canned tomatoes, chopped
Pinch saffron
1 glass dry white wine
4 thick slices white or light whole wheat bread, crusts removed
2 tablespoons mayonnaise
1 teaspoon paprika
1 teaspoon cayenne pepper
โ…“ to ยฝ cup olive oil
Coarse salt and freshly ground pepper to taste

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