Seafood Soup with Fennel and Saffron
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. In a heavy soup pot over low heat, add olive oil, fennel, onion, garlic, bay leaf and thyme, and sauté until fennel is soft, about 10 minutes.
  2. Add chicken stock, tomatoes, white wine, saffron and potatoes. Simmer until potatoes soften, approximately 10 minutes.
  3. Add fish, shrimp, scallops and mussels, then cover pot and cook until mussels open. Season to taste. Discard bay leaf and thyme. Sprinkle with chopped parsley, and serve hot.
Recipe Notes

Per serving: 453 calories, 31 g protein, 16 g fat (3 g saturated fat), 35 g carbohydrates, 4 g fibre, 96 mg cholesterol, 632 mg sodium