Scallop Soup

Name: Scallop Soup
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

16 ingredients

9 steps

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.