A rich seafood stock works best with this French classic, but a flavorful vegetable stock can work as well. For added taste and drama, include several mussels to the pot in Step 2.
Recipe Ingredient Details:
1 tablespoon olive oil
8 large shrimp, peeled and deveined
3 cups seafood or vegetable stock
1 pound snapper or other white-fleshed fish, cubed
1/2 pound baby shrimp
1 pound sea scallops
Heat olive oil in stock pot and add shrimp. Sauté over medium-high heat for 3 minutes. Add stock and bring to a boil.
Add remaining seafood. Cook for 5 minutes, or until seafood is thoroughly cooked.
Ladle soup into 4 large soup bowls, adding extra liquid around seafood. Garnish with garlic croutons.
Recipe Additional Notes:
Per Serving: 364 cal, 19% fat calories, 7g fat, 222mg cholesterol, 10g carbs, 61g protein
Thu, 2012-07-05 01:31