Mediterranean Seafood Soup
This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 350 |
| pro | 28 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 22 g |
| fibre | 3 g |
| chol | 94 mg |
| sodium | 766 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 35% |
| vit A | 11% |
| vit C | 43% |
| folate | 25% |
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1 lb (500 g) large raw shrimp
5 large sprigs thyme
2 cups (500 mL) sodium-reduced chicken stock
1 lb (500 g) thick halibut, salmon or monkfish fillets
1-1/2 lb (750 g) mussels
1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) extra-virgin olive oil
Pinch smoked hot paprika or paprika
2 leeks (white and light green parts only), thinly sliced
1 bulb fennel, diced
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and fennel seeds, crushed
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) white wine or sodium-reduced chicken stock
3 tbsp (50 mL) tomato paste
1 can (28 oz/796 mL) tomatoes
16 slices (1/2 inch/1 cm thick) baguette, toasted
1 tbsp (15 mL) chopped fresh parsley
Parsley Oil:
1/2 cup (125 mL) loosely packed fresh parsley leaves
1/3 cup (75 mL) extra-virgin olive oil
Preparation:
Parsley Oil: In blender, purée parsley leaves with oil until smooth. Line sieve with double thickness cheesecloth; pour in oil mixture and strain into measuring cup, pressing to extract as much as possible. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Peel and devein shrimp; cover and refrigerate. Transfer shells to small saucepan. Add thyme, chicken stock and 1 cup (250 mL) water; bring to boil. Reduce heat, partially cover and simmer for 30 minutes. Strain to make 2 cups (500 mL) stock; set aside. (Make-ahead: Let cool. Cover and refrigerate shrimp and stock separately for up to 4 hours.)
Cut fish into 2-inch (5 cm) pieces; place on plate and cover. Scrub mussels; snip off beards. Place in bowl and cover lightly. (Make-ahead: Refrigerate fish and mussels for up to 4 hours.)
In small bowl, mix together mayonnaise, half of the oil, and the paprika until smooth. Cover and refrigerate. (Make-ahead: Refrigerate for up to 4 hours.)
In large heavy pot or Dutch oven, heat remaining oil over medium-high heat; sauté leeks, fennel, garlic, salt, fennel seeds and pepper until softened, about 10 minutes.
Stir in reserved stock, wine and tomato paste. Add tomatoes and break up with fork; bring to boil. Reduce heat and simmer, uncovered, for 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Reheat to continue.)
Stir in shrimp, fish and mussels; cover and cook over high heat until shrimp are pink, fish is opaque in centre, and mussels open, about 6 minutes. Discard any mussels that do not open.
Spread paprika mayonnaise on toasted baguette slices. Ladle soup into wide bowls; top with toasts. Drizzle with parsley oil; sprinkle with parsley.
Peel and devein shrimp; cover and refrigerate. Transfer shells to small saucepan. Add thyme, chicken stock and 1 cup (250 mL) water; bring to boil. Reduce heat, partially cover and simmer for 30 minutes. Strain to make 2 cups (500 mL) stock; set aside. (Make-ahead: Let cool. Cover and refrigerate shrimp and stock separately for up to 4 hours.)
Cut fish into 2-inch (5 cm) pieces; place on plate and cover. Scrub mussels; snip off beards. Place in bowl and cover lightly. (Make-ahead: Refrigerate fish and mussels for up to 4 hours.)
In small bowl, mix together mayonnaise, half of the oil, and the paprika until smooth. Cover and refrigerate. (Make-ahead: Refrigerate for up to 4 hours.)
In large heavy pot or Dutch oven, heat remaining oil over medium-high heat; sauté leeks, fennel, garlic, salt, fennel seeds and pepper until softened, about 10 minutes.
Stir in reserved stock, wine and tomato paste. Add tomatoes and break up with fork; bring to boil. Reduce heat and simmer, uncovered, for 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Reheat to continue.)
Stir in shrimp, fish and mussels; cover and cook over high heat until shrimp are pink, fish is opaque in centre, and mussels open, about 6 minutes. Discard any mussels that do not open.
Spread paprika mayonnaise on toasted baguette slices. Ladle soup into wide bowls; top with toasts. Drizzle with parsley oil; sprinkle with parsley.
Source
Holiday Celebrations: 2007
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