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water Italian plum tomatoes white wine leeks carrots onion thyme lemon threads extra-virgin olive oil salt extra-virgin olive oil garlic leeks onion tentacles fish mussels shrimp fresh Italian parsley salt freshly ground black pepper Pan
Viewed: 47 - Published at: 2 years agoIngredients
- 2 quarts water
- One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid
- 1 1/2 cups dry white wine
- 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups) (see Note)
- 2 medium carrots, trimmed and sliced thick
- 1 large onion, cut into thick slices
- 10 sprigs fresh thyme
- Zest of 1/2 lemon, removed in wide strips with a vegetable peeler
- 1/2 teaspoon loosely packed saffron threads
- 1/4 cup extra-virgin olive oil
- Salt
- 1/4 cup extra virgin olive oil
- 8 cloves garlic, peeled
- 2 small leeks, white parts only, trimmed, cleaned, and sliced 1/2 inch thick (about 2 cups) (see Note)
- 1 large onion, sliced thin
- 4 medium calamari(about 1 1/4 pounds), cleaned tentacles left whole, bodies cut crosswise into 1/2-inch rings
- 18 medium sea scallops (about 1/2 pound)
- 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces
- 2 cups Braised Cannellini, optional
- 24 mussels, preferably cultivated, cleaned
- 12 large shrimp, peeled and deveined (about 1/2 pound)
- 1/4 cup chopped fresh Italian parsley
- Salt
- Freshly ground black pepper
- Pan-Fried Garlic Bread or crusty Italian bread
Method
- To make the soup base, combine the water, tomatoes, wine, leeks, carrots, onion, thyme, lemon zest, and saffron in a saucepan and bring to a boil.
- Lower the heat to a lively simmer and cook until reduced by about one third, about 45 minutes.
- Stir in 1/4 cup olive oil, season the mixture lightly with salt, and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes.
- Strain the soup base into a 3-quart saucepan and keep it warm over low heat.
- Discard the solids.
- (The soup base may be prepared up to 3 days in advance and refrigerated.)
- If you have prepared the soup base in advance, bring it to a simmer in a medium saucepan.
- Adjust the heat to very low and keep warm.
- Heat 1/4 cup olive oil in a large (about 8-quart), heavy pot over medium heat.
- Add the garlic, leeks, and onion and cook, stirring, until the onion is wilted but still crunchy, about 4 minutes.
- Add the calamari and cook, stirring, until they turn opaque, about 2 minutes.
- Pour in all but 1 cup of the hot soup base and bring to a boil.
- Stir in the scallops, fish fillets, and beans, if using.
- Adjust the heat to simmering and cook until the seafood is barely opaque at the center, about 5 minutes.
- Meanwhile, add the mussels to the soup base remaining in the saucepan.
- Increase the heat to high, cover the saucepan, and steam over medium heat, shaking the pan occasionally, until the mussels open, about 3 minutes.
- Stir the shrimp, parsley, and steamed mussels into the large pot of soup.
- Simmer until the shrimp is cooked through, about 1 minute.
- Check the seasoning, adding salt, if necessary, and pepper.
- Ladle into warm soup bowls, passing a basket of the bread of your choice separately.
