lbs mix skinless lean white fish (sea bream, tilapia, cod, turbot, etc.)
lbs mix shellfish such as lobsters, scampi, prawns, mussels, clams, scallops. etc
Serving Size: 1 (772) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 128 g32 %
Total Fat 14.3 g22 %
Saturated Fat 2.2 g10 %
Cholesterol 288.3 mg
Sodium 1830.7 mg
Dietary Fiber 4.9 g19 %
Sugars 7.1 g28 %
Protein 40.8 g
In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes.
Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes.
Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, purée the mixture until smooth. Strain the mixture through a fine sieve over a large pot.
Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen.
In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings.
NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.