Ingredients

1/2 lb. fish, ling, blue cod, snapper
or lemon fish
1/4 C. cooking oil
1 med. onion, diced
1 stalk celery, diced
Salt and pepper
1 1/4 C. water
1/2 bottle dry white wine
1 sm. can shrimp
6-8 scallops
3 blanched tomatoes, roughly chopped
1 Tbsp. chopped parsley
1 bay leaf
6 oysters
6 mussels, steamed open

Cooking Instructions

Heat the oil in a large pot, add onion, celery and salt. Cook until tender. Cut the skinned, boneless fish into bite-size cubes; add fish, tomato, parsley, bay leaf, pepper and water. Cook 10 minutes. Add scallops and cook a further 10 minutes. Cook this soup very slowly. It shouldn’t boil rapidly at any stage as this causes the fish to break up. Cut mussels in bite-size pieces. Add mussels, oysters and shrimp. Remove bay leaf. Add wine, heat the mixture to a serving temperature. Accompany with rolls or crusty bread. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)