Scallop Soup

Submitted by spatchcock

• Ready In: 45mins
• Ingredients: 16
• 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.