Ingredients
The following ingredients have 4 Servings
- 3 Tbs. olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, sliced
- 1/2 tsp. saffron threads, crumbled
- 1/4 tsp. fennel seeds<br>
- Large pinch of red pepper flakes, plus more, to taste
- 1 can (14 1/2 oz.) diced plum tomatoes with juice
- 4 cups fish stock or vegetable broth
- 3/4 tsp. salt, plus more, to taste
- 3/4 lb. cod, ling cod, rockfish, halibut or other lean white-fleshed fish fillets, cut into bite-size pieces
- 1/2 tsp. herbes de Provence
- 1/2 lb. shrimp, peeled and deveined
Instruction
- <b>Prepare the soup base</b>
- In a Dutch oven or large saucepan over medium-low heat, warm 2 Tbs. of the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes. Crumble in the saffron, add the fennel seeds and the pinch of red pepper flakes and cook for 1 minute. Add the tomatoes, stock and 1/4 tsp. of the salt. Bring to a boil, reduce the heat to low and simmer until the onion is tender, about 30 minutes.
- <b>Season the seafood</b>
- Place the fish in a bowl and sprinkle with the remaining 1/2 tsp. salt and the herbes de Provence. Add the shrimp and the remaining 1 Tbs. oil and toss to coat.
- <b>Cook the seafood </b>
- Taste the soup base and adjust the seasoning with salt and red pepper flakes. Add the fish and shrimp and cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes. Ladle into individual bowls and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
