Monkfish and Scallop Soup

Ingredients

• 1 pound skinless, boneless monkfish fillets
• 1 pound sea or bay scallops
• 2 tablespoons olive oil
• 1 ½ cups finely chopped onions
• 1 tablespoon finely chopped garlic
• ½ cup finely chopped celery
• ½ cup finely chopped fennel
• 1 teaspoon saffron threads or turmeric
• 1 jalapeno pepper, cored, seeded and finely chopped
• 6 ripe plum tomatoes, cored and cut into half-inch cubes
• 1 cup dry white wine
• 6 cups water
• 1 bay leaf
• 2 sprigs fresh thyme, or 1 teaspoon dried
• Salt and freshly ground pepper to taste
• 1 pound mussels, well scrubbed with beards removed
• ½ cup chopped parsley or basil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    266 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 30 grams protein; 58 milligrams cholesterol; 796 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut the monkfish into 1-inch cubes.
2. If sea scallops are used, cut them in half.
3. Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
4. Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
5. Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.

20 minutes