I was wrong. I did take a picture from last week. I found it in my camera when I was getting last night’s dinner off the stick. Since we ate this two nights in a row, it counts twice.

This soup is really delicious. We made last week’s version with shrimp, scallops, salmon and snapper – just a little of each. Our broth was a little thin tasting since we didn’t have many shrimp shells to make broth with. We supplemented the shrimp stock with clam juice, chicken stock and water. This time we added a serrano chile for a little spice. There is some chopping involved but after cooking the vegetables for maybe fifteen minutes, you add the fish, then the shellfish and it’s done. In the picture you see that I served with rustic bread. (I really cannot be trusted with bread. We ate the whole loaf. Good thing it was very small.)

Fish soup with fennel, zucchini and potatoes