Go Back

Mediterranean Fish Soup

Servings: 6
Author: Atlantic Canada Lobster

Ingredients

  • 2 tbsp Olive oil
  • 2 Onions medium diced
  • 1 Fennel bulb medium diced
  • 1 Carrot medium diced
  • 3 Large garlic cloves chopped
  • 3 Tomatoes medium diced
  • 1 Leek dark green end removed, medium diced
  • 1 tsp Saffron strands
  • 1 cup White wine
  • 1 tsp Dried thyme
  • 1 tsp Salt to taste
  • Cracked black pepper to taste
  • 1 Bay leaf
  • 5 cups Water
  • 1 lb Blue mussels
  • 12 Raw scallops
  • 12 Raw shrimps shells removed
  • 1 cup Cooked lobster meat chopped

Instructions

  • In a medium-sized stockpot, heat olive oil, then add onion, fennel, celery and carrot.
  • Cook over medium-high heat for 10 minutes, stirring frequently.
  • Add garlic and continue cooking for 1 minute.
  • Add tomato, leek, saffron, white wine, thyme, salt, pepper, bay leaf and water.
  • Bring soup to a boil, reduce heat and simmer for 20 minutes.
  • When ready to serve, add seafood, cover and cook for approximately 5 minutes until mussel shells have opened and scallops and shrimp are cooked.
  • To serve, ladle soup into wide soup plates and garnish with fresh chopped parsley if desired.