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.
Ingredients
- 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
- Garlic croutons
Instructions
- 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.
Notes
Per Serving: 364 cal, 19% fat calories, 7g fat, 222mg cholesterol, 10g carbs, 61g protein
