Fish Soup by Foodie’s Markets Chef, Laura Brennan - Foodies Markets

Ingredients

• 3 pounds mussels
• 1 pound shrimp, shell on (I used size 21/25, which means that there are between 21 and 25 pieces of shrimp per pound)
• 1 pound sea scallops, size 20/30 (see above)
• 10 to 12 ounces firm white, skinless fish fillets, such as hake or tilapia (both sustainable choices) or cod or haddock
• 1 Spanish onion, about 12 ounces, purchased weight
• 1 head fennel, medium, 8 to 12 ounces (without tops)
• 1 green bell pepper, seeds and core removed
• 3 cloves garlic, peeled
• 4 to 6 tablespoons olive oil (plus more as needed to grill bread)
• 1 teaspoon sweet Spanish paprika
• ½ teaspoon hot Spanish paprika (note: Spanish paprika has a smoky flavor)
• 1 teaspoon fennel seeds
• 1 orange (peel and juice)
• ¾ cup dry sherry, divided
• 2 each- 14-ounce cans diced tomatoes
• 6 cups cold water, plus more as needed
• Kosher salt and fresh ground black pepper to taste
• Optional: juice from ¼ to ½ fresh lemon or to taste
• Optional: 1 to 2 tablespoons prepared harissa paste (Moroccan red pepper paste, now widely available)
• 1 crusty French baguette