From "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 large onion, sliced
  • 1 bunch green onions (4 to 5 stalks), sliced
  • 1 garlic clove, minced
  • 1 green bell pepper, seeded, deveined and diced
  • 1/3 cup olive oil
  • 1/3 cup fresh parsley, chopped
  • 2 cups tomato juice
  • 1 (8-ounce) can tomato sauce
  • 1 cup dry white wine
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon rosemary, crumbled
  • 1/2 teaspoon thyme
  • 1 pound white fish (halibut, cod, snapper) cut into one-inch pieces
  • 1/2 pound cooked medium shrimp
  • 1 pound fresh clams or mussels in shells (see note)


In a large stockpot over medium-high heat, saute onions, green onions, garlic and bell pepper in olive oil for 5 minutes or until softened.  Add parsley, tomato juice, tomato sauce, white wine, bay leaf, water, pepper, rosemary and thyme and bring to a boil.

Reduce heat, cover and simmer for 1 hour.  (Soup broth can be made ahead to this point and refrigerated.)

Add fish and simmer gently until fish is done.  Add cooked shellfish, simmer briefly to heat through, and serve.

To prepare shellfish: Scrub mussels and clams with stiff brush and rinse under cool water.  Beard mussels just prior to cooking.  Place mussels and clams in a large stockpot with enough water to cover.  Cover and cook over medium heat until shells open.  Discard any of the mussels and/or clams that do not open.

SERVES: 6 - 8

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