SERVES 4
• 12 sea scallops (or 1 pound bay scallops)
• 12 jumbo raw shrimp
• 12 mussels
• 1 pound white fish fillets (cod, tilapia or red snapper)
• 3 tablespoons olive oil
• 1 red onion, chopped
• 1 to 2 serrano peppers, seeded and finely chopped
• 1 fennel bulb, chopped
• 2 garlic cloves, minced
• 1 orange or yellow sweet bell pepper, seeded and chopped
• 1 cup dry white wine
• 2 cups fish stock
• 1 (28-ounce) can crushed tomatoes
• 1 bay leaf
• 1?4 teaspoon dried thyme
• 1?4 teaspoon dried oregano
• 1?2 tablespoon snipped fresh rosemary
• 2 cups cubed zucchini (about 1 medium)
• Salt and pepper, to taste
• 2 tablespoons fresh snipped basil or parsley, to garnish
1. Prepare seafood: if using sea scallops, cut them in half; peel and devein the shrimp; scrub and debeard the mussels; remove bones from fish and cut into bite-sized pieces. Keep prepared seafood chilled until ready for use.
2. Heat oil in a large heavy-bottomed pot or Dutch oven. Add onion, hot peppers and fennel; sauté for 3 minutes or until onions are soft.
3. Add garlic and sweet peppers; sauté for 2 to 3 minutes more. Add wine, stock, crushed tomatoes, bay leaf, thyme and oregano.
4. Bring to a boil, reduce heat and simmer, covered, for 45 minutes to blend flavors.
5. Add fresh rosemary and zucchini and simmer for 10 minutes more. Add scallops to the pot and simmer for several minutes, then add shrimp and simmer for 3 to 5 minutes more.
6. Add mussels and fish; simmer several more minutes or until mussels open and fish is cooked through. (Discard any unopened mussels.)
7. Season to taste. To serve, sprinkle with chopped fresh basil or parsley and serve with garlic bread or grilled focaccia bread.
Kris Wetherbee is a contributing editor to The Herb Companion. She cooks and gardens in western Oregon.
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