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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2003
- 2 tablespoons butter
- 2 onions chopped
- 2 stalks celery chopped
- 3 garlic cloves minced
- 1 can tomato
- 1 jar (370ml) roasted red pepper drained
- 1 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon saffron threads
- 1 sweet yellow pepper
- 12 green onions
- 3 lobster tails (about 12 oz/375 g total)
- 1 lb (500 g) haddock
- 1 lb (500 g) halibut fillet
- 1 1/2 lb mussel (about 10 0z/300 g total), peeled and deveined
- 12 large scallops (about 10 oz/300 g total)
- 12 pattypan squash
- 2 tablespoons snipped fresh chives
MethodIn 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.
Nutritional facts Per each of 8 servings: about
- Sodium 589 mg
- Protein 33 g
- Calories 243.0
- Total fat 5 g
- Cholesterol 130 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 26.0
- Folate 24.0
- Calcium 12.0
- Vitamin A 27.0
- Vitamin C 170.0