Organic, wild caught fish and shell fish.
Outstanding flavor. Can be frozen if needed. —andreabakes
EV olive oil or coconut oil
Garlic cloves halved
Fennel bulbs, chopped.
Leeks, white part, chopped
Tomatoes, seeded, chopped.
Season before sautéing.
Good fish broth
Bottle of clam juice.
Saffron stems - healthy pinch.
Wild cod, cut into 2" pieces
Largest shrimp, shells reserved to sauté in pot before sauté veggies (opt) and remove when pink.
In This Recipe
Sauté veggies in large dutch oven until they turn golden.
Add to the veggies in the Dutch oven:
stock, clam juice, bay leaves, saffron, Pernod to broth.
Bring to simmer. 15 minutes. Remove bay leaves.
Add the clams, cover simmer over medium heat 3 minutes.
Add the seasoned cod, cover, 2 minutes.
Add the sea scallops and shrimp, both seasoned w/salt and pepper.
Cover and simmer about 4 minutes.
Clams should be open. Fish just cooked.
I remove the fish and shellfish from the broth so it won't over cook.
However, just place fish and shellfish in a big bowl and ladle soup over.
Garnish with fennel fronds.
This even freezes perfectly well!