Scallop Soup

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 leeks, 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

Recipe

• 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.