SEAFOOD AND FENNEL SOUPSEAFOOD AND FENNEL SOUP https://www.delphineremy.com/wp-content/uploads/2017/11/29a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://www.delphineremy.com/wp-content/uploads/2017/11/29a-1024x1024.jpg
My Seafood and Fennel Soup is a flavorful end of summer favorite for everyone to enjoy. The aroma of the ingredients are rich and intoxicating, the colors warm and inviting and the first sip, soothing. This Seafood and Fennel Soup calls for a trip to the market for fresh seafood but only takes a half hour to prepare, making the trip well worth it.
Prep time : 30 minutes
2 tbsp olive oil
4 garlic cloves, thinly sliced
2 fennel bulbs (300g in total), trimmed and cut into thin wedges
4 branches of celery, sliced
3 cups (750 ml) fish stock (or chicken or vegetable stock, if preferred)
1⁄2 a medium preserved lemon (15g in total), chopped
6 tomatoes (400g), cut into quarters or canned tomatoes
1 tbsp sweet paprika
Good pinch of saffron
4 fillets of any white fish (about 300g in total), skin on, cut in half
About 16-20 mussels, 4-5 per person
2 scallops per person
3 shrimp per person, in their shells
3 tbsp wine wine
A handful of chopped Italian parsley
Salt and freshly ground black pepper
1. Place olive oil and garlic in a frying pan and cook over medium heat for 2 minutes without coloring the garlic. Stir in fennel, celery, and white wine and cook for a further 3 to 4 minutes.
2. Add stock and preserved lemon pieces, season with black pepper; bring to a boil, then cover and cook over low heat for 10 to 12 minutes until fennel and celery are cooked.
3. Add tomatoes, smoked paprika, saffron, and cook for a further 4 to 5 minutes.
4. Add the fish, there has to be enough liquid to poach them. If not, add some water to cover the fish, and bring to a simmer again. Everything cooks so fast when the stock is boiling again. As soon as the shrimp turns pink and the mussels open, you are done!
5. Using a slotted spoon, remove fish and shellfish from the soup. If it is still a bit watery, allow soup to boil for a few more minutes to reduce. Season to taste.
6. Finally, return the shellfish and fish to the soup to reheat. Serve at once, garnished with chopped parsley.
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Delphine RemyAll stories by: Delphine Remy
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