Ingredients
- 1 pound fresh or frozen firm white fish (such as orange roughy or cod), cut into 1-inch pieces
- 1 pound fresh or frozen monkfish, cut into 1-inch pieces
- 8 ounces fresh or frozen medium shrimp
- 2 dried pasilla chile peppers
- Boiling water
- 1 teaspoon salt
- 3/4 teaspoon chili powder
- 4 teaspoons olive oil
- 1 large onion, chopped
- 1 cup loose-pack frozen whole kernel corn
- 1 tablespoon bottled minced garlic (6 cloves)
- 1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
- 1 14-1/2-ounce can diced tomatoes, undrained
- 1 8-ounce bottle clam juice
- 1 cup dry white wine or reduced-sodium chicken broth
- 1 cup water
- 2 tablespoons canned diced green chile peppers
- 1/3 cup snipped fresh cilantro (optional)
Description
According To Legend, This Seafood Soup Originated In San Francisco, The Creation Of Italian-immigrant Fisherman Who Were As Skilled With A Soup Kettle As They Were With A Net.
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