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Shellfish Soup Provencal

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  Salad oil 4 Tablespoon
  Leek 1⁄2 , chopped
  Yellow onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Saffron 1⁄4 Teaspoon
  Canned peeled tomatoes 1 Pound
  Mussels 1 Pound, cleaned
  Shrimp 1 Pound
  Halibut 1 Pound
  Water 2 Quart
  Clam juice 16 Ounce (2 Bottles, 8 Ounce Each)
  Oregano 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Lemon 1⁄2 , juiced
  White wine 1⁄3 Cup (5.33 tbs)

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.

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