Truly, this is a fragrant, delicious soup that is easy to make in about a half hour. Turns leftover rice into a highly nutritious, good-for-the-digestion meal.
- 3 tablespoons olive oil
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/4 cup sliced onions
- 3 frozen fish fillets (3 oz. each), such as whitefish
- 24 large frozen cleaned shrimp with tails, rinsed
- 4 cups water
- 1 tablespoon rice vinegar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 can chopped clams and broth
- 1/8 teaspoon saffron threads
- about 1/2 cup cooked rice for each serving
Large pot with lid.
Add the oil, onion, carrots, and celery to the pot. Saute vegetables until soft and just golden, about 5 minutes. Add the water, bay leaf, basil, pepper and vinegar. Bring to low boil then add the whole fish fillets (they will fall apart) and shrimp. Turn down heat and simmer for 10 minutes. Add the clams and their broth. Meanwhile, take out a few spoons of hot broth and add to the empty clam can then stir in the saffron to dissolve the threads. Stir this mixture into the soup. Cook 10 more minutes.
Place hot rice in each bowl then ladle the soup over it and serve.
Makes 5 to 6 bowls, depending on size.