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Avra Madison
Course Soup
Cuisine Mediterranean

Ingredients
  

  • 3 gal of fish stock
  • 2.5 lb onion
  • 2.5 lb zucchini
  • 2 lb yellow squash
  • 2 lb celery
  • 2.5 lb potato peeled
  • 1 lb fennel
  • 2 lb carrot
  • 12 oz. evoo
  • 28 oz canned tomato
  • 6 oz lemon juice
  • 1 oz thyme
  • 1 oz rosemary
  • 1.5 oz garlic

Instructions
 

  • Sweat vegetables in evoo expect zucchini and squash
  • Add garlic and cook, add potato, herb and saffron, lemon s/p fish stock. Cook for 40 minutes
  • Add zucchini and squash and cook for 5 more minutes
  • Add Seabass on pickup