2 Small Fennel Bulbs, thinly sliced, fronds reserved
1 Small Onion, diced
1 Leek, white part only, thinly sliced
4 Cloves Garlic, minced
4 Tomatoes, skins and seeds removed and diced
1 Cup Dry White Wine
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Marjoram
½ Teaspoon Saffron Threads
½ Teaspoon Ground Cayenne Pepper
½ Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips
½ Pound Cod, cut into 1 inch wide strips
½ Pound Manila Clams
½ Pound Bay Mussels
Directions
Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and skin to the pot and simmer gently for quarter-hour.
Meanwhile, heat the vegetable oil over medium heat during a serious flat-bottom soup pan. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them till tender however not brunette (about twenty minutes).
Add the garlic, saute a couple of a lot of minutes till garlic is tender and sweet-smelling.
Add the tomato and therefore the wine. surface the warmth till the wine begins to boil. Cook till wine is reduced by concerning 0.5.
Strain the shrimp and orange stock into the onion mixture. Add the thyme, marjoram, saffron, and cayenne and simmer for ten minutes.
Add the fish initial. concerning 2 minutes later add the mussels and clams. concerning 2 minutes later add the shrimp. Simmer till the shrimp is simply overdone through. concerning 2 a lot of minutes.
take away from heat and serve like a shot, garnishing every place with some reserved fennel fronds.
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