Wedding Fish Soup
This is a quick, "honey it's your turn to cook" meal. Literally. So I raided the fridge and--fortunately for my better half--I tend to have a well stocked pantry, except white wine! So I finally uncorked the last (old but not getting better) bottle of our wedding champagne. The shrimp and scallops were frozen Trader Joes type that I keep on hand for easy cooking nights. This came out super flavorful, good for you, budget friendly, and goes well with a simple salad side and, of course, a glass of bubbly!
What you will need
1 pound firm fleshed white fish, cut in 1" chunks
12 shrimp, uncooked in shell (30)
12 sea scallops, small
1 onion, small, chopped
3 garlic cloves, smashed and roughly chopped
3 celery ribs, diced
1 14.5 oz can diced tomatoes w/ juice
4 cups chicken stock
1 cup dry white wine
1 teaspoon fresh thyme
2 bay leaves
1 rosemary sprig
1/2 fennel bulb, thin sliced then chopped (reserve fronds for garnish)
2 tablespoons prepared chunky style salsa
1/2 teaspoon red pepper flakes, to taste
salt and pepper to taste
1 teaspoon pernod, optional
2 tablespoons extra virgin olive oil
Source food52.com
Comments