Happy Friday! Here is our last Fish Friday for those of you observing Lent. This is an awesome seafood soup. You could substitute in any fish you prefer over those listed. Cheers!Ingredients:
2 tsp. olive oil1 medium onion, chopped1 fennel bulb, thinly sliced (chop fronds and put aside for garnish)5 cloves garlic, finely chopped1/2 tsp. ground black pepper1/2 tsp. ground white pepper3 bay leaves1 cup dry white wine1 can (28 oz) whole peeled tomatoes, crushed, no salt added8 cups seafood stock or broth1 lb. raw clams in shells1 lb. raw blue mussels in shells1 lb. raw shrimp, peeled & deveined1 lb. raw tilapia filets, cut into 1"chunks1/2 cup fresh basil leaves, chopped
Directions:
1. Heat oil in a saucepan over medium high heat.2. Add onion & fennel bulb, cook, stirring occasionally for 5-6 minutes until onion is translucent.3. Add garlic, cook, stirring frequently for 1 minute.4. Add peppers, bay leaves & wine. Bring to a boil. Reduce heat & gently boil, stirring occasionally for 10-11 minutes until liquid is almost completely gone.5. Add tomatoes, bring to a boil over medium high heat. Reduce heat & gently boil, stirring occasionally for 10-12 minutes, or until about 2/3 of the liquid is left.6. Add broth & bring to a boil. Reduce heat & gently boil, stirring occasionally 25-30 minutes.7. Add clams & mussels, cook covered for 5-10 minutes, until clams & mussels begin to open.8. Add shrimp & tilapia, cook covered 2-3 minutes until clams & mussels are open, shrimp is opaque and tilapia flakes easily when tested with a fork. Discard any unopened clams or mussels. Discard bay leaves & remove from heat.9. Evenly divide between 6 bowls, top with basil & fennel fronds (if desired.)
cioppino