Zuppa De Pesce

Course : Fish
Serves: 4
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2 Tablespoons olive oil
1 Small onion -- chopped
2 Cloves garlic
2 medium celery stalks -- chopped
2 Cups uncooked shellfish (scallops -- shrimp, calamari)
1 Large tomato -- chopped
1 Teaspoon saffron
3 Cups hot fish broth (or 2 cubes fish stock dissolved in 3 cups boiling water)
2 Tablespoons Pernod liqueur
1 Tablespoon chopped parsley
1 Teaspoon dried oregano
1 Teaspoon butter
1 Teaspoon salt and pepper to taste

Preparation / Directions:

Heat oil in a large skillet over medium heat. Saute onion and garlic until golden. Stir in celery and shellfish; cook for 5 minutes. Stir in tomato and saffron; cook 3 more minutes. Add fish broth, liqueur, parsley, oregano and butter. Simmer additional 5 minutes. Ladle into bowls and serve.


Nutritional Information:

93 Calories (kcal); 8g Total Fat; (73% calories from fat); 1g Protein; 5g Carbohydrate; 3mg Cholesterol; 32mg Sodium

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