Fish Soup Funchal, from A Collection of Fine Free Recipes by Bruce Moffitt, Chef and Restaurant Owner
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Fish Soup Funchal


This is a great Portuguese specialty. It is a rich and hearty dish, excellent for a winter's evening or a party of friends. The recipe here is for two people, but can be easily expanded for any size group. Serve with a green salad, a loaf of crusty bread and a bottle of fresh white Portuguese wine for a memorable feast.

Start your Fish Soup in a large heavy pot. Add:
  • 2 Tbl. Butter
  • 2 Tbl. Olive oil.
  • When butter foams add:

  • One large yellow onion, sliced
  • 2 large cloves garlic, sliced.
  • Saute gently until onion begins to brown around the edges. Add:

  • 4 cups water
  • Couple bay leaves
  • Large tomato, peeled, seeded and chopped
  • 1/4 cup Madiera wine
  • Tbl. parsely, chopped
  • 2 cloves
  • Tsp or more red chile powder
  • A medium potato, 1/2 inch cubes
  • Good grind black pepper
  • Bring to a simmer, and simmer slowly for a couple hours. Add:

  • 1/3 lb white fish, cubed. (Can subsitute shrimp, squid, lobster or other tender seafood for some of the fish.)
  • Bring back up to a simmer and simmer about five minutes until fish is opaque and other seafood is tender. Let set for a few minutes for flavors to mingle before serving.



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