SEAFOOD SOUP WITH TOMATO BROTH
Time in the Kitchen: 30 minutes
Servings: 4
1 white or yellow onion, chopped
1 fennel bulb, thinly sliced
4 garlic cloves, finely chopped
1 cup dry white wine
2 cups fresh, chopped tomatoes or 1 (14-ounce) can diced tomatoes in juice
2½ cups fish or chicken stock
1 pound mussels, scrubbed well
½ pound clams, scrubbed well
1 pound white fish (try cod or halibut)
½ pound scallops
salt and pepper to taste basil or parsley for garnish
This soup is commonly referred to as Cioppino, and it doesn't need a lot of time on the stove to develop flavor. The real key to great cioppino is
adding lots of seafood, so don't hold back—just make sure to use a large pot.
In a few tablespoons of butter or olive oil, sauté onion and fennel until soft, about five minutes.
Add garlic, then wine and bring to a boil.
Add tomatoes and stock. Boil for 10 minutes, stirring occasionally.
Add seafood and stir so all the seafood is mostly covered by broth. Cover and cook until the clams and mussels begin to open, about 5
minutes. Add salt and pepper to taste. Garnish with chopped parsley or basil and serve.
Macronutrient Profile (perserving)