Seafood and saffron tomato fennel soup
Serves 6
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
• 4 cups water
• 1 cup white wine, divided
• Large pinch saffron
• 1 tbsp freshly chopped 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
Preparation
Heat the olive oil in a large stock pot over medium heat. Add the garlic, fennel, celery and onion and sauté for 5 minutes, until vegetables are softened. Add the tomatoes to the pot along with their water, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.
Meanwhile, steam the mussels in the remaining 1/2 cup wine in a large skillet just until they open. Allow to cool slightly and then remove the mussels from the shells and strain the liquid. During the last five minutes of cooking, add the mussels and the steaming liquid, shrimp and fish to the tomato saffron broth. Stir in the orange zest. Serve soup with dollops of saffron aïoli (recipe follows), sprinkles of chopped chives and baguette crisps.
Saffron aioli
Makes 2 cups
Ingredients
• 1 egg
• 1 tsp Dijon mustard
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• Large pinch saffron
• 1 tsp kosher salt
• 1 1⁄2 cups vegetable oil
Preparation
Place the egg, Dijon, lemon juice, garlic, saffron and salt in the bowl of a food processor and mix together. With the machine still running, slowly drizzle in the oil, allowing the mixture to emulsify. Add dollops to soup.
Read more in Recipes and From Scratch
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