Sweat onions, garlic, leeks, and fennel in olive oil until soft. Add tomatoes,cook demi-sec. Season with Salt and Pepper
Add saffron an simmer 5 minutes more to flavor and color vegetables.
Deglaze with white wine, add Pernod and reduce demi-sec.
Add sachet and fish stock, bring to a simmer (do not boil) and cook for 30 minutes. Adjust Seasoning
Remove sachet, strain vegetables from broth and cool separately.
Puree 1/3 of vegetables in vita-prep and mix into fish broth.
In a stainless steel saute pan, add broth, vegetables, fish and shellfish; slowly bring to a simmer, adjust with salt and pepper. When seafood is cooked serve in a large white soup bowl with clams and mussels facing up. Sprinkle with chopped parsley Garnish with puff pastry fish and a small sprig of parsle.
Serve with a ramekin of rouille on the side and a large serving spoon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 portion (426g)|
|Recipe Makes: 50|
|Calories from Fat: 30 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 7.3mg||2 %|
|Sodium 497.2mg||17 %|
|Potassium 764.3mg||20 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 6g|
|Protein 10.1g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 102
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.