Seafood and saffron add a savoury twist to classic tomato soup.
Ingredients
1/4 cup extra-virgin olive oil3 cloves garlic, thinly sliced1 cup finely diced fennel1/2 cup finely diced celery2 cups finely chopped onion1 48-oz can diced tomatoes, undrained4 cups water1 cup white wine, dividedLarge pinch saffron1 tbsp chopped fresh thyme2 tsp kosher salt2-1/2 lbs fresh mussels in the shell1 lb peeled large shrimp1 lb fresh halibut, cut into large pieces1 tsp finely grated orange zest2 tbsp finely chopped chives
Directions
1 Heat the olive oil in a large stockpot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until the vegetables are softened.
2 Add the tomatoes to the pot along with their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.
3 Meanwhile, in a large skillet, steam mussels in the remaining 1/2 cup wine just until they open. Cool slightly, remove the mussels from the shells and strain the steaming liquid.
4 During the last 5 minutes of cooking, add the mussels, steaming liquid, shrimp and halibut to the tomato saffron broth. Stir in zest.
5 Sprinkle with chives and serve with baguette crisps.
Serves 6. Read more in Food & Entertaining and Recipes
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