Venetian Fish Soup Recipes

Steps:

• Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
• In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
• Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
• Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
• Remove the bay leaves.
• Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
• Simmer until the fish and shrimp are just done, about 2 minutes.

Steps:

• Rinse fish fillets quickly under cold running water. Pat dry with paper towels. If very large, cut into pieces no more than 5 inches long.
• Dredge fillets in flour and shake off excess.
• In a heavy skillet over medium heat, heat 1/4 cup olive oil with the vegetable oil. When the surface of the oil begins to crackle, add fish pieces in one layer, and saute until golden brown, turning once. Drain fillets on absorbent paper, sprinkle with salt to taste if desired and set aside.
• Discard the oil in the skillet and wipe clean. Add remaining 1/2 cup olive oil, and place over medium heat. When the surface of the oil begins to crackle, add the sliced onions. Let sizzle for 1 minute, then reduce heat to low, and cook onions slowly, stirring frequently, until golden brown and very soft, about 45 minutes.
• Add wine to the onions, and simmer, uncovered, for 30 minutes. Then add the vinegar, and simmer 15 minutes longer. Stir in the raisins, and cook, uncovered, for 5 minutes more, or until the raisins are plump. Remove from the heat.
• Arrange a layer of fish pieces in the bottom of 2-quart casserole. Cover with some of the onion-raisin mixture, and sprinkle a few pine nuts over the onions. Continue layering fish, onions and pine nuts, ending with the onion-raisin mixture. Pour the remaining liquid in the skillet over the fish. If necessary, add vinegar to completely cover the pieces. Cover the casserole, and refrigerate at least 48 hours. Bring to room temperature before serving. Can be served as an hors d'oeuvre or as a cold main course.