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Seafood Provencal Stew

Seafood Provencial Soup

I've almost used up all our tomatoes. This weekend I made this tomato soup from Epicurious. G really liked it and it was perfect for our cool gray days.

I thought it would be great with seafood and a little more spice. It would be a take off on both Bouillabaisse and Cioppino. I tried it today and it was great. It is actually a bit more like a seafood stew. I had frozen scallops and shrimp in the freezer so I used those for the fish but it would also great to add a white fish such as snapper and some clams.

Seafood Provencal Stew
Based on Provencal Tomato Soup with Rice on Epicurious

2 lb tomatoes or 28oz can whole tomatoes
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon finely chopped fresh thyme
Scant 1/2 teaspoon dried hot red-pepper flakes
1/4 teaspoon fennel seeds
1 Turkish bay leaf or 1/4 California
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
3 cups water
1 3/4 cups vegetable broth (14 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch crumbled saffron threads
1/4 cup long-grain white rice
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1 lb fish or shellfish (I used about 8 large scallops and 8 shrimps) cut into bite size pieces.

If using fresh tomatoes, peel and coarsely chop. If using canned, drain, reserving juice and coarsely chop.

Cook onions, carrot, celery, garlic, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.

Add tomatoes with reserved juice, tomato paste, water, broth, salt, pepper, and saffron then simmer, uncovered, stirring with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in seafood. Cook over low heat until just done. Stir in parsley and basil. Salt to taste.

Serves 2 large bowls or 4 small servings.

Note: The original soup also uses a small amount of orange peel which would also be a nice addition. I didn't have any oranges on hand. Also, if the soup seems a little tart, you can add a small amount of sugar. My vegetable broth is somewhat sweet from carrots and a little sugar so I have not needed to add any.

Comments (1)

Amy:

Yum! I need to make this!

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