Fish Soup by Foodie’s Markets Chef, Laura Brennan

Name: Fish Soup by Foodie’s Markets Chef, Laura Brennan
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; fresh ground black pepper; 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

foodiesmarkets.com

“Fish Soup” - 2 words, deceptively simple, that hold the promise of aromatic seafood in a flavorful, steaming broth. I especially love fish soup when it is really, really cold outside. There is...

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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
fresh ground black pepper
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