Ingredients
The following ingredients have 4 Servings
- 16 oz white fish
- 4 oz lobster chunks
- 4 oz shrimp (peeled)
- 8-10 shortneck clams
- 8-10 mussels
- 2 cups fish stock
- 2 cup diced tomatoes
- 1 cup onion (chopped)
- 1/2 cup fennel bulb (chopped)
- 4 tablespoons garlic (minced)
- 1/4 cup white wine
- 1/4 teaspoon cayenne pepper
- pinch saffron
- 1 lemon (juiced)
- 2 tablespoons butter
- salt & pepper (to taste)
Instruction
- Melt the butter in a soup pan over medium heat. Add the onions and fennel bulb and saute until just browning on the edges. Deglaze the pan with the white wine.
- Add the diced tomatoes to the pan and stir to combine. Simmer for 10-20 minutes, until the juices have started to evaporate. Season with salt and pepper.
- Pour the fish stock into the pan and stir. Add the garlic, cayenne pepper, and saffron. Simmer over medium heat for ten minutes.
- While the soup simmer, wash the calms and mussels. Remove the shells from the shrimp and chop the fish into one inch sized pieces.
- Starting with the mussels, press them into the soup, followed by the fish and lobster. Cook for 2-3 minutes before adding the shrimp. Gently press the shrimp into the soup and cook for 3-4 minutes or until the shrimp are pink.
- Serve soup along with some crusty bread on a cool fall afternoon. Enjoy!
