Hearty Seafood Soup Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Hearty Seafood Soup Recipe.....you'll find more recipes like this in our Recipe pages

Hearty Seafood Soups

Cook shellfish or tasty chunks of fish in a spicy, flavorful broth to produce sensational soups, from bouillabaisse, the classic Provençal one-pot feast, to gusty gumbo's. Just add crusty bread and a fresh green salad to make a memorable meal.

Bouillabaisse
Makes 12 main-dish servings
-	Rouille (see below)
1 lb	sea scallops
1 doz	littleneck clams or 2 dozen Manilla clams
1 doz	medium mussels
1 LB	large shrimp
2 tbsp	olive oil
3	medium leeks (about 1 LB), cut into 3/4 inch pieces
1	garlic clove, minced
1 tsp	salt
3/4 tsp	dried thyme
1/2 tsp	saffron threads
14 - 16 oz	tomatoes, canned
2 lbs	cod or scroed fillet, cut into 1 1/2 inch chunks
2 tbsp	chopped fresh parsley

	Rouille
1	slice firm white bread
1	red pepper, roasted and peeled
2 tbsp	extra virgin olive oil
1/8 tsp	ground red pepper (cayenne)
1	garlic clove
1/4 tsp	salt

	Prepare Rouille - makes 1/2 cup
-	Soak 1 slice firm white bread, crusts trimmed, in water to cover 5 minutes
-	Squeeze out water
-	In blender or food processor, puree bread, 1 red pepper (roasted and peeled), 2 tbsp extra-virgin olive oil, and 1/8 tsp ground red pepper
-	Finely chop 1 garlic clove and mash to a paste with 1/4 tsp salt
-	Stir into bread mixture
-	Add to broth
-	Heat to boiling over high heat

	Prepare Soup
-	Rinse scallops with cold running water to remove any sand, then pull tough crescent-shaped muscle from side of each scallop
-	Slice each scallop horizontally in half
-	With stiff brush, scrub clams and mussels under cold running water to remove any sand
-	Remove beards from mussels
-	Shell and devein shrimp, rinse

-	In 8 quart Dutch oven or saucepot, heat 1 cup water to boiling over high heat
-	Add clams and mussels, heat to boiling
-	Reduce heat to medium, cover and cook, stirring occasionally, about 5 minutes, just until shells open
-	Discard any clams or mussels that do not open

-	With slotted spoon, transfer cooked shellfish to bowl

-	Let broth stand until sand settles to bottom of Dutch oven
-	Ladle clear broth through sieve into measuring cup or bowl, discard remaining broth
-	Wipe Dutch oven dry

-	In Dutch oven, heat oil over medium heat
-	Add leeks and garlic and cook until tender
-	Add salt, thyme, saffron, tomatoes with their juice, clam broth, and 2 cups of water
-	Heat to boiling over high heat, breaking up tomatoes with back of spoon

-	Add cod, shrimp, and scallops, heat to boiling
-	Reduce heat to medium-low and cook, uncovered, 5 to 8 minutes, until seafood is opaque throughout
-	Add clams and mussels, heat through
-	Sprinkle with parsley
-	Top each serving with a dollop of Rouille

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