Fish Soup with Vegetables
Henry Westbrook
ingredients
- 2 tbsp olive oil
- 1/2 C finely chopped onions
- 2 tsp finely chopped garlic
- 1/2 C finely chopped fennel
- 1/2 C coarsely chopped leeks
- 1 C carrots diced into 1/4" cubes
- 1/4 tsp red pepper flakes
- 1 tsp ground turmeric
- 4 sprigs fresh thyme or 2 tsp dried
- 1 bay leaf
- 1 1/2 C fresh fish broth or water
- 1 C dry white wine
- 1 C crushed canned tomatoes
- Salt and ground pepper to taste
- 1 C potatoes diced into 1/4" cubes
- 1 1/4 C white-fleshed -- fish, such as monkfish, cod, cut into 1" cubes
- 1/2 pint scallops (cut in half if large)
- 1/2 C light or heavy cream
- 1/4 C chopped fresh basil or parsley
directions
Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown. Add the pepper flakes, saffron (or turmeric), thyme, bay leaf, fish broth, wine, crushed tomatoes and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes. Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes. Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat. Add the basil, and serve immediately with parmesan croutons. By Pierre Franey.
Source: Henry Westbrook
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