This is another great soup that is so versatile! Use the seafood that is fresh in your area or that you just love. I used halibut ~ use cod if you want. I used mussels ~ you can use clams…or use both! I used shrimp and scallops…add or substitute crab and/or lobster. Have fun with this…I used red wine ~ you can also use white wine. Enjoy the extra couple of glasses while you chop away!
2 halibut steaks (about 12 ounces), cut into 1-inch cubes
1 lb shrimp, deveined and peeled (personal preference: some leave the tails on, I take them off)
1 lb mussels, rinsed and debearded
12 oz sea scallops
4T butter, organic and unsalted
1 celery stalk, chopped
1 medium onion, diced
1 green pepper, diced
1 small fennel bulb, diced
5 cloves of garlic, minced
1T fresh thyme
1T fresh oregano
1 tsp sea salt
1/2 tsp ground pepper
pinch of saffron
1/4 tsp cayenne pepper
1, 28oz can organic diced tomatoes, including juice
1 cup bottled clam juice
1 cup dry red wine
2 cups chicken or veggie broth
2 bay leaves
juice of 1 navel orange
fresh basil, optional garnish
In a Dutch oven or a thick-bottomed pot, heat butter, onion, celery, green pepper, fennel, garlic, thyme, oregano, salt, pepper, saffron and cayenne on medium heat until onions are translucent.
Add tomatoes, clam juice, broth and wine. Bring to a boil. Reduce to a simmer.
Add seafood (mussels last) to simmering soup. Add parsley and orange juice and let simmer for 30 minutes.
Chiffonade basil (optional). Serve atop soup.