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Ingredients
2 tablespoons olive oil
½ cup finely chopped onions
2 teaspoons finely chopped garlic
½ cup finely chopped fennel
½ cup coarsely chopped leeks
1 cup carrots diced into cubes about ¼ inch
¼ teaspoon red pepper flakes
½ teaspoon threaded saffron or 1 teaspoon ground turmeric
4 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
1 ½ cups fresh fish broth or water
1 cup dry white wine
1 cup crushed canned tomatoes
Salt and freshly ground pepper to taste
1 cup potatoes diced into cubes about ¼ inch
1 ¼ cups white-fleshed non-oily fish, like monkfish, tile fish, cod or any combination of them, cut into cubes of 1 inch
½ pint sea scallops (cut in half crosswise if too large)
½ cup light or heavy cream
¼ cup chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
21 grams carbs; 59 milligrams cholesterol; 352 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 5 grams fiber; 986 milligrams sodium; 16 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a kettle or a large saucepan over medium heat and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium high heat until the mixture is wilted. Do not brown.
- Step 2
Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Step 3
Add the potatoes. Bring to a simmer, cover closely, and cook or simmer for 10 minutes.
- Step 4
Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from heat, add the basil and serve immediately with the croutons.
Private Notes
Comments
One of my all time Favourites. I sometimes use Trader Joe's frozen seafood medley and a few fresh shrimp . Great dish for entertaining, served with a green salad and good bread
The acid of the tomato stops the vegetables from cooking, so it is important to either cook the potatoes separately or add the tomatoes after the potatoes are cooked.
One of my favorite of Pierre's recipes. I've made it with cream and without and it's terrific either way. I still use "The 60 Minute Gourmet" all the time, even though the cookbook is falling apart -- I do reduce the amount of butter in most of the recipes, or substitute olive oil. Of course, I'm sure they'd taste more fabulous with the stick of butter called for, but they're quite tasty with a lot less. And I think my arteries thank me.
The acid of the tomato stops the vegetables from cooking, so it is important to either cook the potatoes separately or add the tomatoes after the potatoes are cooked.
Excellent. A real nice fish soup. Will do it again.
One of my all time Favourites. I sometimes use Trader Joe's frozen seafood medley and a few fresh shrimp . Great dish for entertaining, served with a green salad and good bread