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Zuppa di frutti di mare
by: Josée Robitaille
- Preparation 30 min
- Cooking 45 min
- Portions 4 pers.
Ingredients needed
- Favuzzi olive oil
- 2 shallots, sliced
- 1 kg (2 lb) mussels, cleaned and debearded
- 125 ml (1/2 cup) white wine
- 12 baby neck clams
- 1/2 bulb fennel, thinly sliced
- 1 leek white, thinly sliced
- 2 garlic cloves, finely chopped
- 8 small baby potatoes, halved
- 750 ml (3 cups) fish stock or chicken broth
- 1/4 tsp Favuzzi Saffron and Salt seasoning
- 398 ml (14 oz) Favuzzi canned cherry tomatoes
- 225 g (1/2 lb) cod, cut into cubes
- 8 large or 12 medium shrimp, peeled
- 4 slices country-style bread
- Favuzzi fennel pollen
- Salt and pepper
Products used in this recipe
Steps of preparation
- In a large pot, heat two generous tablespoons of olive oil over medium heat. Add the shallots and sauté for 1 minute. Add the mussels and wine. Cover and bring to a boil, shaking the pot a few times until the mussels open, about 3 to 4 minutes.
- Remove the mussels from the pot and add the clams. Cover and cook for 6 to 7 minutes, or until the shells open.
- Discard the mussel shells in the compost. If desired, reserve a few for presentation. Set aside the mussels, clams, and their cooking juices.
- In the same pot, add a little more olive oil and sauté the fennel and leek over medium heat, 4 to 5 minutes. Add the garlic, potatoes, stock (or broth), mussel juice, and the Saffron and Salt seasoning. Bring to a boil, cover, and cook over medium-low heat for 10 minutes.
- Add the tomatoes and cook for 10 more minutes. Season the cod and shrimp, then add them to the soup. Continue cooking for 5 minutes.à
- Add the mussels and clams. Stir in the chopped fennel fronds. Check the seasoning, and serve hot.
- Serve with toasted slices of country-style bread, brushed with olive oil and sprinkled with fennel pollen.
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