Maritime Medley Seafood Soup

By The Canadian Living Test Kitchen

53 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	243243 cal
pro	33 g33g pro
total fat	5 g5g total fat
sat. fat	2 g2g sat. fat
carb	15 g15g carb
fibre	3 g3g fibre
chol	130 mg130mg chol
sodium	589 mg589mg sodium
% RDI:	-
calcium	1212 calcium
iron	2626 iron
vit A	2727 vit A
vit C	170170 vit C
folate	2424 folate

Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
2 onions , chopped2 2oniononions, chopped
2 stalks celery , chopped2 2stalks stalkscelery, chopped
3 garlic cloves , minced3 3garlic clovegarlic cloves, minced
1 can (19 oz/540mL) tomatoes 1 1can (19 oz/540mL) can (19 oz/540mL)tomatotomatoes
1 1jar (370mL) jar (370mL) roasted red pepperroasted red peppers, drained
1 cup dry white wine 1 1cup cupdry white wine or chicken stock
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped fresh thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp saffron threads 1/4 1/4tsp tspsaffron threads
1 sweet yellow pepper 1 1sweet yellow peppersweet yellow peppers
12 green onions 12 12green oniongreen onions
3 3lobster taillobster tails, (about 12 oz/375 g total)
1 lb (500 g) haddock 1 1lb (500 g) lb (500 g)haddock or halibut fillets
1-1/2 1-1/2lb lb musselmussels, (about 10 0z/300 g total), peeled and deveined
12 12large largescallopscallops, (about 10 oz/300 g total)
12 baby yellow pattypan squash 12 12baby yellow pattypan squash
2 tbsp snipped fresh chives 2 2tbsp tbspsnipped fresh chives

Preparation

In Dutch oven, heat butter over medium heat; fry chopped onions, celery and garlic, stirring occasionally, until softened, about 6 minutes.

Meanwhile, drain tomatoes, reserving juice. Seed and chop tomatoes; add to onion mixture and cook, stirring, for 3 minutes.

In blender, purée together red peppers, wine and reserved tomato juice. Add to pan along with 3 cups (750 mL) water, thyme, salt and pepper; bring to boil. Reduce heat to simmer. Crumble saffron into pan; cover and simmer for 15 minutes. Meanwhile, cut yellow pepper into 1-inch (2.5 cm) chunks; add to pan and simmer for 5 minutes.

Meanwhile, cut off half of dark green parts of green onions; reserve for another use. Cut each lobster tail crosswise into thirds. Cut haddock fillets into 12 pieces. Rinse mussels and pull off any beards; discard any mussels that do not close when tapped.

Increase heat to medium-high. Add green onions, lobster, haddock, mussels, shrimp, scallops and squash; cover and cook, stirring once, until mussels open, about 15 minutes. Discard any mussels that do not open. Divide among bowls; garnish with chives.

Source : Canadian Living Magazine: May 2003