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
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