MONKFISH AND SCALLOP SOUP

Monkfish and Scallop Soup image

Provided by Pierre Franey

Categories dinner, quick, soups and stews, main course

Time 20m

Yield 6 servings

Number Of Ingredients 17

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Ingredients

1 pound skinless, boneless monkfish fillets
1 pound sea or bay scallops
2 tablespoons olive oil
1 1/2 cups finely chopped onions
1 tablespoon finely chopped garlic
1/2 cup finely chopped celery
1/2 cup finely chopped fennel
1 teaspoon saffron threads or turmeric
1 jalapeno pepper, cored, seeded and finely chopped
6 ripe plum tomatoes, cored and cut into half-inch cubes
1 cup dry white wine
6 cups water
1 bay leaf
2 sprigs fresh thyme, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 pound mussels, well scrubbed with beards removed
1/2 cup chopped parsley or basil

Steps:

Cut the monkfish into 1-inch cubes.
If sea scallops are used, cut them in half.
Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 1478 milligrams, Sugar 4 grams, TransFat 0 grams