Zuppa Dl Pesce
|Olive oil||1 Tablespoon|
|Leeks||2 Medium, rinsed and coarsely chopped|
|Chopped fennel||2⁄3 Cup (10.67 tbs), celery|
|Garlic||3 Clove (15 gm), minced|
|Salt||1⁄8 Teaspoon (Otherwise To Taste)|
|Black pepper||1⁄8 Teaspoon (Otherwise To Taste)|
|Chicken stock/Low-sodium chicken broth||4 1⁄2 Cup (72 tbs)|
|Dry white wine/Chicken stock||1⁄2 Cup (8 tbs)|
|Canned low-sodium tomatoes with their juice||14 1⁄2 Ounce (1 Can)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Crumbled saffron||1⁄4 Teaspoon|
|Clams/Mussels||12 , scrubbed and beards removed from mussels|
|Large shrimp||8 Ounce, shelled and deveined|
|Firm fleshed white fish/Cut into 2-inch pieces||8 Ounce, cut into pieces (Such As Cod, Monkfish, Or Halibut)|
1 In a large saucepan, heat the oil over moderate heat.
Add the leeks, fennel, garlic, salt, and pepper and saute, stirring occasionally, for 3 to 5 minutes or until the leeks are softened.
Add the stock, wine, tomatoes, thyme, saffron if using, and bay leaf and bring to a boil.
Lower the heatand simmerthe mixture, covered, for 20 minutes.
2 Add the clams to the saucepan, cover, and simmer for 5 minutes or until they have opened.
Using a slotted spoon, transfer the clams to a bowl and cover loosely with foil.
Add the shrimp and fish to the saucepan and simmer, stirring occasionally, for about 3 minutes or until cooked through.
Remove and discard the bay leaf.
Ladle the soup into 4 soup bowls and top each serving with 3 clams and a sprinkling of basil if desired.