Mediterranean Seafood Soup

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • 1 lb large raw shrimp
  • 5 large sprigs thyme
  • 2 cups sodium-reduced chicken stock
  • 1 lb thick halibut
  • 1 lb thick salmon
  • 1 lb thick monkfish fillet
  • 1 1/2 lb mussel
  • 1/3 cup light mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch smoked hot paprika
  • 1 pinch smoked paprika
  • 2 leeks thinly sliced (white and light green parts only)
  • 1 bulb fennel diced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seeds crushed
  • 1/4 teaspoon pepper
  • 1/2 cup white wine
  • 1/2 cup sodium-reduced chicken stock
  • 3 tablespoons tomato paste
  • 1 can tomato
  • 16 baguette slices toasted (1/2 inch/1 cm thick)
  • 1 tablespoon chopped fresh parsley
Parsley Oil:
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/3 cup extra-virgin olive oil

Method

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.

Nutritional facts Per serving: about

  • Sodium 766 mg
  • Protein 28 g
  • Calories 350.0
  • Total fat 17 g
  • Cholesterol 94 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mediterranean Seafood Soup

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