Seafood Soup

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Serves 8


  • 1/4 cup olive oil
  • 3 cloves garlic
  • 1 onion
  • 1 green pepper
  • 1/2 lb. shrimp
  • 1 lb. red snapper
  • 1 lb. kingfish
  • sprig of parsley
  • 1 cup fresh tomato


Fry garlic cloves in hot oil until golden.  Remove the garlic and sauté onion and pepper.  Add peeled shrimp and cook lightly.  Add fish and sliced potatoes and the remaining ingredients, except the wine and saffron.  Place the saffron on the lid of the pan or in the oven until brown.  Crush and dissolve in a little broth, add to soup and cook over low heat for 25 min.  The potatoes should be soft and the fish in one piece.  Add wine.  Serve with toast or fried bread.

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