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Categories:
olive oil fennel bulb onion shallots salt garlic red pepper tomato paste tomatoes white wine fish stock bay leaf mussels shrimp fillet lump crabmeat Parmesan cheese
Viewed: 8 - Published at: 7 years agoIngredients
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 34 teaspoon crushed red pepper flakes
- 14 cup tomato paste
- 2 (14 1/2 ounce) cans diced fire-roasted tomatoes, with juice
- 1 cup dry white wine
- 5 cups fish stock
- 1 bay leaf
- 12 lb mussels, scrubbed, debearded
- 1 lb uncooked large shrimp, peeled and deveined
- 1 lb assorted firm-fleshed fish fillet, such as halibut, cut into 2-inch chunks
- 1 cup lump crabmeat
- freshly grated parmesan cheese
Method
- Heat the oil in a very large pot over medium heat.
- Add the fennel, onion, shallots, and salt and saute until the vegetables are translucent, about 10 minutes.
- Add the garlic, and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.
- Stir in tomato paste.
- Add tomatoes with their juices, wine, fish stock, and bay leaf.
- Bring to a simmer.
- Reduce the heat to medium-low.
- Cover and simmer until the flavors blend and the bitterness of the tomatoes dissipates, about 60 minutes.
- Add the mussels to the cooking liquid.
- Cover and cook until the mussels begin to open.
- Add the shrimp, crab, and fish.
- Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes.
- Discard the mussels that do not open.
- Season the soup to taste with more salt and red pepper flakes.
- Ladle the soup into bowls, sprinkle freshly grated parmesan cheese over the top, and serve with garlic bread for dipping.
