Tomato Soup with Seafood and Fennel
Soups • European
Description
Tomato Soup with Seafood and Fennel
Ingredients
- Fennel 1 piece
- Scallions 4 pieces
- Mild Chili Spice 1 piece
- Garlic 1 head
- Passata Tomato Sauce 25 oz
- Mussels 5 oz
- Scorpion fish fillet 15 oz
- Lobster tails 5 pieces
- Anchovies 4 pieces
- Ciabatta 1 piece
- Olive Oil 5 fl oz
- Basil 0 oz
- Yogurt powder 5 oz
- Ocean salt 0 oz
- Saffron 0 oz
- Meyer Lemon Juice 0 fl oz
- Snails 5 oz
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
Chop the green onions, chili, and fennel root.
Step 2
In a pot or a high-sided skillet, sauté the onions, chili, fennel, and anchovies, seasoning with salt and pepper. Add the garlic (a couple of heads). After a few minutes, add half a glass of white wine.
Step 3
Once the alcohol evaporates, add the tomato sauce and a little water (about one liter total). Leave this on medium heat and prepare the seafood.
Step 4
The key is to ensure that the cooking times of the ingredients are roughly the same. Shells and mussels take about 4 minutes to cook, so cut the fish (preferably fillet) into small pieces, about 2.5 by 5 cm, so that their cooking time matches the others.
Step 5
Now, layer the ingredients in the pot: shells and mussels, sea bass, shrimp. You can add a bit of fresh basil.
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