Northwest Fireside Seafood Soup
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INGREDIENTS
- 8 ounces Chicken Italian Sausage ; (2links)
- 3 tablespoons Olive oil ; (plus more for drizzling)
- 1 leek ; halved lengthwise, rinsed and sliced
- 4-6 cloves garlic ; chopped
- 1 teaspoon fennel seed
- 1 teaspoon thyme
- 1 cup white wine
- 2 cups Clam nectar, chicken or veg. broth
- 1 can- 14.5 oz Muir Glen Fire roasted tomatoes
- 1/2 pound fresh mussels ; scrubbed and beards removed
- 1/2 pound clams ; scrubbed
- 1 pound fish in season ; firm fleshed, cut into chucks
- 2 cups winter greens (chard, kale, collards etc) ; chopped
- 1/2 cup fresh basil ; chopped
- fresh parsley for garnish ; chopped
INSTRUCTIONS
Remove the casings from the sausage. In a large, heavy pot over medium-high heat, cook the sausage, breaking it up with a spoon, until it is lightly browned (about 4 to 5 minutes). Remove the sausage and its cooking juices from the pan.
Place the pot back on the stove and heat the olive oil over medium heat until the surface begins to move. Add the leeks, garlic, fennel seed and thyme to the pan and cook for 5 to 6 minutes or until the leeks are tender. Add the white wine and simmer for 1 minute. Stir in the clam juice, chicken or vegetable broth, tomatoes and the sausage with its juices. Bring the mixture to a simmer. Cook for 10 minutes and then taste for seasoning. Adjust with salt and pepper.
Add the mussels, clams and any other seafood you would like. Toss in the greens and basil. Bring the mixture back to a simmer over medium heat, cover the pot and let it cook for about 5 to 7 minutes, until the clams and mussels pop open. (Discard any that do not open.)
To serve
Spoon the soup into heated bowls, top with a swirl of extra virgin olive oil and a splash of your favorite vinegar. Scatter with chopped parsley.
NOTES
Most mussels have what is commonly called "the beard," also known as byssal threads. The "beard" on a mussel is comprised of many fibers used to attach the mussel to rocks, pilings, so on. To remove the beard, using a dry towel, grasp the beard and give a sharp yank out and toward the hinge end of the mussel.
Recipe by Lynne Vea, PCC Chef
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (327g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 231 | ||
| Calories from Fat: 85 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.5g | 13 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 65.2mg | 20 % | |
| Sodium 725.9mg | 25 % | |
| Potassium 539.5mg | 14 % | |
| Total Carbohydrate 10.1g | 3 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 8.9g | ||
| Protein 23g | 33 % | |
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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. |
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Calories per serving: 231
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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