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Categories:
olive oil onions celery fresh parsley garlic tomatoes red wine vinegar rosemary thyme oregano bay leaf fennel bulb red pepper shellfish stock white wine crabmeat fillet shrimp kosher salt black pepper
Viewed: 53 - Published at: 5 years agoIngredients
- 1/3 cup olive oil
- 2 onions, chopped
- 1 cup celery, minced
- 1 cup fresh parsley, chopped
- 2 tablespoons garlic, minced
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon red wine vinegar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 fennel bulb, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 4 cups shellfish stock
- 1 cup dry white wine
- 1 lb crabmeat
- 1 lb firm white fish fillet, cut into 1 inch pieces
- 1 lb shrimp, peeled and deveined
- kosher salt
- fresh cracked black pepper
Method
- Heat oil in a large heavy pot over medium-high heat.
- Add onions, celery, 1/2 of the parsley, and all of garlic and saute until tender, about 10 minutes.
- Add tomatoes and simmer 10 minutes.
- Add vinegar, fennel, spices, salt and pepper and simmer 20 minutes.
- Add stock, white wine and continue to simmer for another 30-45 minutes, stirring occasionally and adding more stock if needed.
- Then add the shrimp and fish and simmer until the shrimp are almost cooked through, about 4 minutes.
- Serve in big soup bowls, and top each serving with crabmeat, parsley, and a drizzle of extra-virgin olive oil.
