Shellfish Soup Provencal Recipe
Ingredients
4 tablespoons salad oil
1/2 leek, chopped
1 yellow onion, chopped
2 cloves garlic, crushed
1/4 teaspoon saffron
1 pound can peeled tomatoes
1 pound mussels, cleaned
1 pound shrimp
1 pound halibut
2 quarts water
2 bottles (8 ounces) clam juice
1 teaspoon oregano
1/2 teaspoon thyme
Juice of 1/2 lemon
1/3 cup white wine
Directions
1. Cut the halibut into 1-inch cubes. Salt lightly.
2. Shell the shrimp and boil the shells in 2 quarts water for about 8 minutes.
3. Heat the oil in a thick casserole, add saffron, leek, onion, and garlic. Saute lightly without allowing to change color.
4. Pour in the tomatoes with their liquid, strained shrimp liquid, and seasonings. Let simmer covered for 15 minutes.
5. Add the halibut and simmer for 2 minutes. Add mussels and shrimp and cook for an additional 5 minutes.
2. Shell the shrimp and boil the shells in 2 quarts water for about 8 minutes.
3. Heat the oil in a thick casserole, add saffron, leek, onion, and garlic. Saute lightly without allowing to change color.
4. Pour in the tomatoes with their liquid, strained shrimp liquid, and seasonings. Let simmer covered for 15 minutes.
5. Add the halibut and simmer for 2 minutes. Add mussels and shrimp and cook for an additional 5 minutes.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
