Author Notes
Organic, wild caught fish and shell fish.
Outstanding flavor. Can be frozen if needed. —andreabakes
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Ingredients
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1/4 cup
EV olive oil or coconut oil
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8
Garlic cloves halved
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2
Onions, chopped
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2
Fennel bulbs, chopped.
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2
Leeks, white part, chopped
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4
Tomatoes, seeded, chopped.
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Season before sautéing.
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8 cups
Good fish broth
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1
Bottle of clam juice.
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2
Bay leaves
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1 pinch
Saffron stems - healthy pinch.
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2 tablespoons
Pernod
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24
Clams, cleaned.
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4 pounds
Wild cod, cut into 2" pieces
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2 pounds
Sea scallops
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1
Largest shrimp, shells reserved to sauté in pot before sauté veggies (opt) and remove when pink.
Directions
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Sauté veggies in large dutch oven until they turn golden.
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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.
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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.
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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!
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