More like a stew than soup, this hearty dish will satisfy any seafood lover.
1/4 cup olive oil
2 cups diced onion
1/2 cup diced Yukon Gold potato (1/4” dice)
1 tsp whole fennel seeds
1-1/2 cups tomato sauce
2 cups chicken stock (or fish stock)
1-1/2 cups dry white wine
2 tbsp sherry
5” strip orange zest
1 tbsp finely chopped garlic
Handful of coarsely chopped fresh parsley (about 1/3 cup), plus more for garnish
1 bay leaf
1 tsp dried basil or 1 tbsp fresh
1 tsp sugar
1/2 tsp dried thyme or 2 tsp fresh
1/2 tsp smoked or regular paprika
1/4 tsp cumin
Pinch of saffron
12 (1/2 lb.) farmed mussels, scrubbed
3/4 lb. sea scallops
3/4 lb. thicker fish such as sablefish
1/2 lb. tilapia or similar fish
Step 1: In large pot, heat olive oil on medium. Add onion, stir until soft. Mix in diced potatoes and fennel seeds and cook a few seconds to toast seeds. Stir in tomato sauce. Cook to reduce by half. Ad remaining ingredients. Simmer, uncovered, until reduced by about on third. Reduce heat to gentle simmer.
Step 2: Add seafood to pot. Cover to poach about 8 minutes, until mussels open and fish is flaky (discard any unopened mussels).
Step 3: Place fish and seafood into soup or pasta bowls, spoon sauce over top. Drizzle with olive oil. Sprinkle with chopped fresh parsley and fresh pepper. Serve immediately with crusty bread for dipping, if desired.