Seafood Soup with Tomato Broth
- 1 white or yellow onion, chopped
- 1 fennel bulb, thinly sliced
- 4 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 cups fresh, chopped tomatoes or 1 (14-ounce) can diced tomatoes in juice
- 2½ cups fish or chicken stock
- 1 pound mussels, scrubbed well
- ½ pound clams, scrubbed well
- 1 pound white fish (try cod or halibut)
- ½ pound scallops
- salt and pepper to taste basil or parsley for garnish
Instructions:
This soup is commonly referred to as Cioppino, and it doesn't need a lot of time on the stove to develop flavor.
- In a few tablespoons of butter or olive oil, sauté onion and fennel until soft, about five minutes.
- Add garlic, then wine and bring to a boil.
- Add tomatoes and stock. Boil for 10 minutes, stirring occasionally.
- Add seafood and stir so all the seafood is mostly covered by broth. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add salt and pepper to taste. Garnish with chopped parsley or basil and serve.