Sicilian Fish Soup Over Orzo

If you are a frequent reader of 52SundayDinners.com you know that the recipes usually allow for “Left-Overs” so you can enjoy the fruit of your labor Monday or Tuesday as well.  With this Sicilian recipe, “for-GED-a-bot-it.”  Your family will wipe this elegant meal out!  The combination of flavors generated by the fennel, the seafood and the wine will be irresistible and will have everyone going back for seconds.  Many of the ingredients in this soup could have easily been found in my Nana Sarullo’s pantry, garden and refrigerator.  She was from San Ambrogio, on Sicily’s northern shore and I believe she would have loved this.

Ingredients

• 2 Tablespoons – Extra Virgin Olive Oil
• 1 Each – Large Onion
• 1/2 Bulb – Fresh Fennel, chopped fine (include herb top)
• 4 Ribs – Celery, chopped fine
• 3 Cloves – Fresh Garlic, minced
• 3 Each – Russet Potatoes, cubed 1/4″
• 3 Cups – Water
• 2 Teaspoons –  Concentrated Lobster Stock (such as Better Than Bouillon Lobster Stock)
• 2 Each – 15oz Cans Diced Tomatoes (Mine are Fire Roasted)
• 1 Each – Lemon, juiced
• 1 Pound – Fresh Gulf Shrimp, peeled and de-veined
• 1.5 Pounds of Any White Fish (I used Mississippi grown catfish nuggets, or rib meat.  You may use cod, tilapia, halibut or whatever fish you like)
• 1 Cup – Fresh Italian Parsley Leaves
• 12 Ounces – White Wine
• 2 Teaspoons – Italian Seasoning
• 2 Teaspoons – Salt
• 1 Teaspoon – Pepper
• 2 Teaspoons – Old Bay Seasoning
• 1/4 Cup – Fresh Parmesan Cheese, grated

Additional Ingredients

1 Pound – Orzo, cooked to package instructions until Al dente

Preparation

1. In a large Dutch oven, saute the onion, celery, fennel and garlic in the olive oil until the ingredients become almost clear.
2. Continue.
3. Add diced tomatoes, potatoes, seasoning, lobster base, wine and bring to a boil.
4. Simmer and cook for 30 minutes.
5. Begin cooking the orzo according to the package instructions.
6. Add white fish and 1/2 cup of Italian parsley leaves.
7. When fish and potatoes become tender, which will be approximately 30 minutes, you are almost done.
8. Add the shrimp and lemon juice and cook until the shrimp becomes the color of ……. shrimp!  This will only take about 4 minutes.
9. Remove from heat.
10. Combine the soup and orzo or allow your family to create personal proportion as they like.
11. Top with fresh parsley leaves and Parmesan cheese and enjoy!

Serves 8 adults and a bunch of kids that will ask “Papa, is this rice?”