Martha Washington's Crab Soup
INGREDIENTS:
1/2 c Oil 1 ts Salt
2 Garlic cloves; minced 1/4 ts Black pepper
1 lg Onion; sliced 2 tb Minced parsley
2 sm Leeks; thinly sliced 2 Lobster tails
1 Bay leaf - split through shells
2 c Peeled and chopped tomatoes 1 lb Red snapper; cut in chunks
2 c Fish stock 1 lb Halibut or sea bass chunks
-=OR=- half water and 12 md Shrimp
- half bottled clam juice 6 Dungeness crab legs
1 c Dry white wine 6 Clams
1/4 c Chopped fresh fennel; -=OR=- 6 Oysters
1/2 ts -Crushed fennel seeds 6 Mussels
1/8 ts Crushed saffron threads Crusty bread (optional)
1/2 c Oil 1 ts Salt
2 Garlic cloves; minced 1/4 ts Black pepper
1 lg Onion; sliced 2 tb Minced parsley
2 sm Leeks; thinly sliced 2 Lobster tails
1 Bay leaf - split through shells
2 c Peeled and chopped tomatoes 1 lb Red snapper; cut in chunks
2 c Fish stock 1 lb Halibut or sea bass chunks
-=OR=- half water and 12 md Shrimp
- half bottled clam juice 6 Dungeness crab legs
1 c Dry white wine 6 Clams
1/4 c Chopped fresh fennel; -=OR=- 6 Oysters
1/2 ts -Crushed fennel seeds 6 Mussels
1/8 ts Crushed saffron threads Crusty bread (optional)
Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned. Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes. Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish to pot and cook 5 minutes or until shells open. Ladle into large soup plates and serve with crusty bread, if desired.
Makes 6 to 8 servings
(C) 1992 The Los Angeles Times
Makes 6 to 8 servings
(C) 1992 The Los Angeles Times