Mediterranean Seafood Soup

By The Canadian Living Test Kitchen

36 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	350350 cal
pro	28 g28g pro
total fat	17 g17g total fat
sat. fat	2 g2g sat. fat
carb	22 g22g carb
fibre	3 g3g fibre
chol	94 mg94mg chol
sodium	766 mg766mg sodium
% RDI:	-
calcium	1212 calcium
iron	3535 iron
vit A	1111 vit A
vit C	4343 vit C
folate	2525 folate

This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.

Ingredients

1 lb large raw shrimp 1 1lb lblarge raw shrimp
5 large sprigs thyme 5 5large sprigs large sprigsthyme
2 cups sodium-reduced chicken stock 2 2cups cupssodium-reduced chicken stock
1 lb thick halibut 1 1lb lbthick halibut or salmon or monkfish fillets
1-1/2 lb mussels 1-1/2 1-1/2lb lbmusselmussels
1/3 cup light mayonnaise 1/3 1/3cup cuplight mayonnaise
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 pinch smoked hot paprika 1 1pinch pinchsmoked hot paprika or paprika
2 2leekleeks, thinly sliced (white and light green parts only)
1 bulb fennel , diced1 1bulb fennel, diced
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp fennel seeds , crushed1/2 1/2tsp tspfennel seeds, crushed
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup white wine 1/2 1/2cup cupwhite wine or sodium-reduced chicken stock
3 tbsp tomato paste 3 3tbsp tbsptomato paste
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
16 16baguette slicebaguette slices, toasted (1/2 inch/1 cm thick)
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
Parsley Oil:
1/2 1/2cup cuploosely packed fresh parsley leaves
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil

Preparation

Parsley Oil: In blender, puree 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; sautee 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