Pierre Franey's Fish Soup

Name: Pierre Franey's Fish Soup
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds skinless, boneless monkfish fillets; 1 pound raw mussels; 24 medium-size raw shrimp, about 3/4 pound; 1/4 cup olive oil; 1 tablespoon finely minced garlic; 1 1/2 cups finely chopped onions; 1 1/2 cups finely chopped green and white parts of leeks; 2/3 cup finely chopped celery; 1 teaspoon turmeric; 1 teaspoon loosely packed thread saffron; 1/4 teaspoon dried hot red pepper flakes; 2 cups canned imported tomatoes, crushed; 6 cups fish broth (see recipe); Salt to taste if desired; Freshly ground pepper to taste; 1/2 cup finely chopped parsley

By Pierre Franey

Updated Jan. 9, 2025

Total Time: 30 minutes
Rating: 5(48)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 to 6 servings

1½pounds skinless, boneless monkfish fillets
1pound raw mussels
24medium-size raw shrimp, about ¾ pound
¼cup olive oil
1tablespoon finely minced garlic
1½cups finely chopped onions
1½cups finely chopped green and white parts of leeks
⅔cup finely chopped celery
1teaspoon turmeric
1teaspoon loosely packed thread saffron
¼teaspoon dried hot red pepper flakes
2cups canned imported tomatoes, crushed
6cups fish broth (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
½cup finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Cut the fillets lengthwise in half or quarters. Cut each length into 1½- inch pieces. There should be about 3½ cups.
Step 2
Rinse the mussels well and pull off and discard any ''beards'' that protrude. There should be 4 or more cups.
Step 3
Shell and devein the shrimp. There should be about 1½ cups.
Step 4
Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery. Add turmeric, saffron and pepper flakes. Cook, stirring, about 3 minutes.
Step 5
Add the tomatoes and fish broth and cook 5 minutes. Add the fish and mussels and cook 5 minutes. Add the shrimp and cook about 2 minutes. Add salt and pepper and stir in the parsley. Serve.