Saturday, July 24, 2010

Mediterranean Shellfish Soup

I had the idea to buy some little neck clams and mussels to play with, one of the first things that came to mind was to make a soup. This is a good way to take advantage of all the Delicious liquid from the shellfish.
The ingredients I used gave it a simple but elegant feel with all the Mediterranean flavors I love.

1 pinch Saffron

1 teaspoon Fennel seeds toasted
2 Tomatoes, diced
2 pounds Little neck Clams, cooked
2 pounds Mussels, cooked
8 oz Tuna, medium diced
1 cup White Wine
1 tablespoon Garlic, diced
2 Shallots, sliced
1 Yukon gold potato, sliced
2 cups water or vegetable stock
2 tablespoon extra virgin olive oil

1. Clean and cook the shellfish with the wine, when opened, strain liquid and reserve.
2. Saute the vegetables in olive oil.
3. Add the tuna, cleaned shellfish meat, reserved liquid and water.
4. Simmer till vegetables are tender, check for seasonings.

Notes: Great served with grilled crostini

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