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May 4

Written by: SuperUser Account
Tuesday, May 04, 2010 

(makes 4 large servings)
4 1/2 cups good quality fish stock (homemade or prepared)
1 pound thick-cut Atlantic Striped Sea Bass fillet or other firm white fish fillet
2 cups cooked cannellini beans. If canned, rinse and drain
1 cup tomato puree
1 cup fresh green beans, cut into bite-sized pieces
1 cup fresh spinach, chopped
1/2 cup cut fresh tomato or 8 sweet tiny tomatoes halved
1 cup  peeled potato, cut into bite sized pieces (about 1 large potato)
1 small yellow onion, diced
1 medium carrot, peeled and cut into thin slices
1/4 cup chopped Italian parsley
2 large cloves garlic, minced (about 1 tablespoon)
1 tablespoon fresh thyme finely chopped(or 1 teaspoon dried)
1 tablespoon fresh oregano finely chopped (or 1 teaspoon dried)
1 tablespoon fresh basil finely chopped  (or 1 teaspoon dried)
1 tablespoon extra virgin, olive oil
1 teaspoon red chili flakes
1 bay leaf
1 1/2 + teaspoons salt
grind fresh black pepper


Combine the olive oil, garlic and chili pepper flakes in a non-stick heavy skillet and heat on medium,
until just fragrant. Add the diced onion, 1/2 cup of the fish stock , salt and pepper and simmer on low,
for ten minutes while potatoes are cooking. Add the fresh basil, oregano and thyme for the last two,
minutes, adding a little more stock if it has reduced down too much.Meanwhile, to four cups of the fish,
stock, add the potato, carrot and bay leaf. Simmer for five minutes and add the green beans. Simmer for,
another 5 minutes, then add the tomato puree, fresh tomato, parsley, cannellini beans and the sauteed,
herb/onion mix. Stir well to combine and continue to simmer gently for 5 minutes.Cut the fish fillet down,
the center, then cut into 1 inch to 1 1/2 inch chunks. Large chunks are preferable so the fish does not flake,
down too much during the final cooking of the soup. Add the fresh fish pieces and spinach to the soup,
stir gently and continue to simmer on low for another five minutes, or until the fish is cooked through and,
just beginning to flake. Taste for salt and pepper. Enjoy


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