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Categories:
olive oil fennel leeks red onions garlic tomatoes tomato paste thyme dill saffron thread cayenne pepper white wine boiling water fish parsley bay leaf salt black pepper lean white fish lobsters
Viewed: 130 - Published at: 6 years agoIngredients
- 1/3 cup olive oil
- 3 1/2 cups fennel, cored and cut into 1/4-inch pieces (fronds reserved for garnish)
- 2 cups leeks, washed and sliced
- 1 1/2 cups red onions, chopped
- 5 garlic cloves, roughly chopped
- 4 cups plum tomatoes, washed and quartered
- 2 tablespoons tomato paste
- 1 tablespoon dried orange peel
- 4 sprigs thyme
- 1 tablespoon dill, chopped
- 1 teaspoon saffron thread
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 cup dry white wine
- 6 cups boiling water
- 1 fish head (and or or carcass, shrimp shells)
- 2/3 cup parsley
- 1 bay leaf
- 2 teaspoons sea salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 3 lbs mix skinless lean white fish (sea bream, tilapia, cod, turbot, etc.)
- 3 lbs mix shellfish such as lobsters, scampi, prawns, mussels, clams, scallops. etc
Method
- In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes.
- Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes.
- Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, puree the mixture until smooth. Strain the mixture through a fine sieve over a large pot.
- Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen.
- In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings.
- NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.
