Scallop Soup

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 2  leeks, white part only,thinly sliced
• 2 -4  cloves garlic, finely chopped
• 1  medium onion, thinly sliced
• 4  cups  fish stock or 4  cups bottled clam juice
• 2  cups canned tomatoes, chopped
• 1⁄2 cup dry vermouth (optional)
• 2  tablespoons  grated  orange rind
• 2  tablespoons  chopped fresh basil or 2  teaspoons dried basil
• 1  pinch saffron
• 1  bay leaf (laurel)
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon fennel seed
• 1  lb scallops
• 1⁄4 cup  chopped fresh parsley
•  freshly grated parmesan cheese

Directions

1. Heat the oil in a large pot over moderate heat.
2. and saute the leeks, garlic, and onion until.
3. tender but not brown, about 5 minutes.
4. Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
5. Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
6. Simmer covered for 30 minutes.
7. Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
8. Remove and discard the bouquet garni.
9. Stir in the parsley and serve immediately, garnished with grated Parmesan.