- 2 tablespoons olive oil
- ½ cup finely chopped onions
- 2 teaspoons finely chopped garlic
- ½ cup finely chopped fennel
- ½ cup coarsely chopped leeks
- 1 cup carrots diced into 1/4-inch cubes
- ¼ teaspoon red pepper flakes
- ½ teaspoon saffron threads or 1 teaspoon ground turmeric
- 4 sprigs fresh thyme or 2 teaspoons dried
- 1 bay leaf
- 1 ½ cups fresh fish broth or water
- 1 cup dry white wine
- 1 cup crushed canned tomatoes
- Salt and freshly ground pepper to taste
- 1 cup potatoes diced into 1/4-inch cubes
- 1 ¼ cups white-fleshed, nonoily fish, like monkfish, tilefish, cod or any combination of them, cut into 1-inch cubes
- ½ pint sea scallops (cut in half crosswise if large)
- ½ cup light or heavy cream
- ¼ cup chopped fresh basil or parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
338 calories; 19 grams fat; 8 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 17 grams protein; 72 milligrams cholesterol; 436 milligrams sodium
- Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown.
- Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes.
- Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes.
- Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat, add the basil, and serve immediately with Parmesan croutons.