Light & Delicious Seafood Soup

Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you’re serving, this soup can easily be doubled or halved

• 1 leek, white and light green parts only

• ▢2 tablespoons unsalted butter or extra-virgin olive oil + more for serving

• ▢1 fennel bulb, trimmed, halved and thinly sliced, fronds reserved

• ▢1 small white onion, chopped (1 cup)

• ▢2 large celery ribs, diced (¾ cup)

• ▢Kosher salt and black pepper

• ▢2 cloves garlic, finely chopped

• ▢2 teaspoons chopped fresh oregano, or 1 ½ teaspoons dried

• ▢2 teaspoons chopped fresh thyme, or 1 ½ teaspoons dried

• ▢½ teaspoon crushed red pepper flakes

• ▢1 cup dry white wine, such as Sauvignon blanc

• ▢4 cups low-sodium seafood stock or chicken broth

• ▢8 ounces bottled clam juice

• ▢2 dried bay leaves

• ▢1 pound firm white fish,* cut into 1-inch chunks

• ▢1 pound medium (41-50 count) raw shrimp, peeled and deveined

• ▢1 pound scallops, feet removed

• ▢1 pound mussels or clams

• ▢¼ cup chopped parsley

• ▢1 tablespoon fresh lemon juice

• ▢Crusty bread or ciabatta croutons for serving *

DIRECTIONS:

• Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.

• Heat butter in a large pot or Dutch oven over medium heat.

• Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8–10 minutes.

• Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.

• Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.

• Season white fish with salt and pepper.

• Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.

• Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)

• Off heat, stir in a tablespoon of butter or drizzle servings with olive oil

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