lb assorted fish and shellfish (haddock, lobster, scallops, perch, shrimp, mussels)
1
cup parsley
3-4
threads saffron
Directions
1.
Sauté in a large soup pot the leeks and onion in the olive oil until tender
2.
Add the garlic, bay leaves, carrots and black pepper and cook for five minutes
3.
Add potatoes fennel, orange zest, and thyme and cook for another 10 minutes
4.
Add the stock water, tomatoes and lemon juice. Continue cooking until potatoes and carrots are tender. Mix in the fish, saffron and parsley. Cook for 3-4 minutes.
5.
Add salt to taste
6.
Notes: Freeze stock, cook everything but fish and shellfish. Serve in heated bowls with crusty French bread.
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By
kkisner
