YIKES! Bring on the soup! Seafood soup is easy to make and the aromas from your kitchen will make you think you’re at an upscale restaurant.
Serves 4
adapted from Lucy Waverman
olive oil
1 onion, chopped
1/2 fennel bulb, trimmed and chopped
1 tablespoon chopped garlic
1/4 cup parsley, chopped
1/2 teaspoon fennel seeds
1 cup white wine
3 cups fish or seafood stock
400g can cherry tomatoes
1 teaspoon dried chili flakes
16 mussels or clams
12 oz. (375 g) firm white fish such as catfish, grouper, cod, halibut, swordfish (cut into even chunks)
4 large scallops
8 large shrimp, peeled
2 squid tubes (cleaned), cut in rings
1. Heat 2 tablespoons of oil in a large pot over medium heat. Add onions and fennel and sauté for 2 minutes. Add garlic and continue to sauté until fragrant. Stir in parsley and fennel seeds. Pour in ½ cup wine and bring to a boil. Boil for 1 minute, then add stock and tomatoes. Add dried chili. Bring to boil, reduce heat and simmer 15-20 minutes. Taste, and if need be, season with salt and pepper.
2. While the soup base is simmering, in another pot over medium-high heat, add mussels and wine. Cover and steam until mussels open, about 3 minutes. Strain broth into soup and reserve mussels.
3. Add fish, scallops and shrimp to soup. Simmer gently until fish is cooked (about 5 minutes). Stir in squid and let it cook for 2 minutes or until opaque. Add mussels to reheat. Serve immediately and top with chopped parsley.
The Culinary Chase’s Note: A warming and hearty meal that’s dinner-table ready in 30 minutes! Serve with bread to help mop up the juices. Enjoy!
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