Monkfish and Scallop Soup

Name: Monkfish and Scallop Soup
Total time: 20 min
Yield: 6 servings
Ingredients: 1 pound skinless, boneless monkfish fillets; 1 pound sea or bay scallops; 2 tablespoons olive oil; 1 1/2 cups finely chopped onions; 1 tablespoon finely chopped garlic; 1/2 cup finely chopped celery; 1/2 cup finely chopped fennel; 1 teaspoon saffron threads or turmeric; 1 jalapeno pepper, cored, seeded and finely chopped; 6 ripe plum tomatoes, cored and cut into half-inch cubes; 1 cup dry white wine; 6 cups water; 1 bay leaf; 2 sprigs fresh thyme, or 1 teaspoon dried; Salt and freshly ground pepper to taste; 1 pound mussels, well scrubbed with beards removed; 1/2 cup chopped parsley or basil

By Pierre Franey

Total Time: 20 minutes
Rating: 4(20)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:6 servings

1pound skinless, boneless monkfish fillets
1pound sea or bay scallops
2tablespoons olive oil
1½cups finely chopped onions
1tablespoon finely chopped garlic
½cup finely chopped celery
½cup finely chopped fennel
1teaspoon saffron threads or turmeric
1jalapeno pepper, cored, seeded and finely chopped
6ripe plum tomatoes, cored and cut into half-inch cubes
1cup dry white wine
6cups water
1bay leaf
2sprigs fresh thyme, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1pound mussels, well scrubbed with beards removed
½cup chopped parsley or basil

Ingredient Substitution Guide

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Preparation

Step 1
Cut the monkfish into 1-inch cubes.
Step 2
If sea scallops are used, cut them in half.
Step 3
Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
Step 4
Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
Step 5
Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.

Ratings

4 out of 5

20 user ratings

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Comments

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Mary3 years ago

New Years Eve - made w/what I had on hand - delicious!! Changes: Seafood: 1 lb bay scallops and some shrimp ~1/2 tsp saffron 1/8 tsp crushed red pepper (for Jalapeno) 1 14 oz can diced tomatoes ~1/2 c wine ~3 cups lobster broth 1/2 tsp salt Served over basil tagliatelle, and side of sautéed spinach.

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