Seafood soup

By Rodney Bowers
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Ingredients

  • 4 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, finely minced
  • 3 large shallots, thinly sliced
  • 1 teaspoon sea salt
  • 4 large garlic cloves, finely sliced
  • 3/4 teaspoon dried crushed red pepper flakes
  • 1 (828 milliliter) can diced tomatoes
  • 2 cups good white wine
  • 5 cups fish or vegetable stock
  • 1 bay leaf
  • 455 grams cleaned manila clams
  • 455 grams scallops
  • 455 grams cleaned mussels
  • 455 grams uncooked large sweet shrimp,
  • 455 grams halibut or similar fish
  • 2 tablespoons thinly sliced parsley
  • 1/2 bunch basil torn

Directions

  1. Heat the oil in a large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is soft and cooked . Add the garlic and red pepper flakes, and saute until golden.
  2. Add tomatoes with their juices, fish stock and bay leaf. Cover and bring to a boil. Turn down the heat and simmer until the flavors blend, about 30 minutes.
  3. Add the clams and mussels to the broth then cover and cook until the clams and mussels open. 
  4. Add the scallops,shrimp and fhalibut and simmer gently until the fish and shrimp are just cooked through, and the clams are completely open. 
  5. Check the seasoning and ladle into bowls and serve with crusty ciabatta. 

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