Recipes
Nov 5, 2013

Recipe: Seafood and saffron tomato fennel soup

By: Claire Stubbs and Paula Bowman

Recipe: Seafood and saffron tomato fennel soup Author: Style At Home

Recipes
Nov 5, 2013

Recipe: Seafood and saffron tomato fennel soup

By: Claire Stubbs and Paula Bowman

recipe-seafood-soup.jpg
Ingredients
  • 1⁄4 cup extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 cup finely diced fennel
  • 1⁄2 cup finely diced celery
  • 2 cups finely chopped onion
  • 1 48-oz can diced tomatoes, undrained
  • 4 cups water
  • 1 cup white wine, divided
  • Large pinch saffron
  • 1 tbsp chopped fresh thyme
  • 2 tsp kosher salt
  • 2-1⁄2 lbs fresh mussels in the shell
  • 1 lb peeled large shrimp
  • 1 lb fresh halibut, cut into large pieces
  • 1 tsp finely grated orange zest
  • 2 tbsp finely chopped chives

Directions

1 Heat the olive oil in a large stockpot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until the vegetables are softened.

2 Add the tomatoes to the pot along with their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.

3 Meanwhile, in a large skillet, steam mussels in the remaining 1/2 cup wine just until they open. Cool slightly, remove the mussels from the shells and strain the steaming liquid.

4 During the last 5 minutes of cooking, add the mussels, steaming liquid, shrimp and halibut to the tomato saffron broth. Stir in zest.

5 Sprinkle with chives and serve with baguette crisps.

Serves 6.
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Recipes

Recipe: Seafood and saffron tomato fennel soup