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
MethodParsley 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
- Iron 35.0
- Folate 25.0
- Calcium 12.0
- Vitamin A 11.0
- Vitamin C 43.0