1/4 cup extra-virgin olive oil
2 to 3 anchovy fillets, drained
1 teaspoon crushed red pepper flakes
4 to 5 cloves garlic, crushed
2 celery ribs, chopped
1 medium yellow onion, chopped
1 cup good-quality dry white wine
5 cups chicken stock
One 28-ounce can peeled tomatoes, preferably Cento Chef’s Cut
Leaves of 4 sprigs fresh thyme
1/4 cup flat-leaf parsley, chopped
1 pound mussels, scrubbed and debearded
1 1/2 pounds halibut fillets, cut into 2-inch chunks
1 pound large shrimp, peeled and deveined
14 scallops, preferably a mix of bay and sea
Salt and freshly ground black pepper to taste
Heat the olive oil in a large pot on moderate heat for 2 to 3 minutes. Add the anchovies, allowing them to melt into the olive oil. Add crushed red pepper and garlic and sauté for 1 minute.
Heat olive oil in a large pot on moderate heat. Add the celery and onion and cook, stirring frequently, until they soften, at least 5 minutes, then add wine. Bring to a boil; simmer until the wine is reduced by half, 5 to 6 minutes. Add the chicken stock, tomatoes, thyme, and parsley. Cover and simmer for 30 minutes.
Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open, about 5 minutes. Add the halibut fillets, shrimp, and scallops. Simmer gently until the fish is just cooked through, stirring gently. Discard any mussels that do not open. Season with salt and pepper to taste. Ladle into warm bowls and serve immediately.
© Photo Michael Hunter
- Category: soup
- Cuisine: seafood