Sonoma Coast Seafood Soup With Saffron

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Fresh tomatoes - peeled, diced
12 oz	340g	Fish stock or clam juice - plus wine
1 cup	62g / 2.2oz	Diced onion
2 tablespoons	30ml	Minced garlic
1/2 cup	118ml	Fresh fennel (anise root)
2		Saffron
1/2 teaspoon	2.5ml	Tabasco sauce
		(or 1/2 tspn dried chili flakes)
1 lb	454g / 16oz	Clams
3/4 lb	340g / 11oz	Snapper, cod or fresh rock fish
1/2 lb	227g / 8oz	Crab meat
1 teaspoon	5ml	Fresh lemon juice
1/4 cup	23g / 0.8oz	Minced parsley

Recipe Instructions

In large sauce pan, heat oil. Add onion, garlic and fennel to pot and cook quickly 6 to 7 minutes, until soft and just starting to color. Add stock, saffron, chili and tomatoes and simmer 10 minutes. May be set aside at this time.

When ready to eat, bring broth mixture to a simmer, add clams, simmer 2 minutes; add snapper, simmer 3 minutes. Stir in crab, lemon juice and parsley; serve immediately with Alderbrook Chardonnay.

This recipe yields ?? servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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