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7 soups in 7 days: Volume 3 #2

2 large onions
4 cloves of garlic
1 medium to large fennel bulb
3 large leeks (white parts only)
2 tbsp. flour
2 Tbsp. ghee
2 cups crushed tomatoes
2 cups water or seafood stock
8 whole cloves
1 good pinch of saffron
3 bay leaves
1 1/2 teaspoon curry powder
1/2 cup sherry
hot sauce
3 pounds fish fillets*
12 clams
10-12 (or more if using smaller scallops) large scallops
1 1/2 quarts of boiling water
1/2 pound mushrooms
hot buttered toast (use a hearty bread like French or Italian with ghee)
Saute onion, garlic, fennel, leek and flour in ghee until soft. Add tomatoes, 4 cloves, bay leaves, curry powder, 1/4 cup sherry and a couple of healthy splashes of hot sauce. Simmer 1/2 hour. Add salt and pepper to taste. Add fish, remaining cloves and sherry to the boiling water. After 10-15 minutes add the mushrooms, scallops and clams. simmer 5-7 minutes until scallops are opaque and the clams shells are opened, (discard any unopened clam shells.) Place hot buttered toast on a large shallow platter and top with fish, clams, and scallops. Spoon sauce and vegetables over the entire platter and serve piping hot. Garnish with fresh parsley. Serves 10-12
* I like to use a combination of monk fish and red snapper. You can use halibut. Avoid using fish with soft textures like cod because they have a tendency to flake apart too much.

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