Recipe: Seafood and saffron tomato fennel soup
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Cooking tools:
- Stockpot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Ladle
- Serving bowl
- Spoon
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 cup finely diced fennel
- 1⁄2 cup finely diced celery
- 2 cups finely chopped onion
- 1 48-oz can diced tomatoes, undrained
- 4 cups water
- 1 cup white wine, divided
- Large pinch saffron
- 1 tbsp chopped fresh thyme
- 2 tsp kosher salt
- 2-1⁄2 lbs fresh mussels in the shell
- 1 lb peeled large shrimp
- 1 lb fresh halibut, cut into large pieces
- 1 tsp finely grated orange zest
- 2 tbsp finely chopped chives
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