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Mediterranean Seafood Soup With Rouille

fish, soups, shellfish

1/2 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 leek (white part only); trimmed and chopped
1/2 fennel bulb; thinly sliced
4 cloves garlic; minced
1/2 teaspoon dried oregano
1 sweet red pepper; chopped
1 cup dry white wine
1 tablespoon grated orange rind
1 teaspoon salt
2 cans (each 28 oz) tomatoes; drained and chopped
3 cups fish stock
1 pound potatoes; peeled and cubed
2 pound mussels and/or clams; scrubbed
1 pound firm fish fillets (monkfish, cod,
halibut, red snapper); cut in chunks
1 pound large shrimp; peeled and deveined
1/2 cup chopped fresh parsley
----Rouille----
2 cups cubed (1 inch) country bread
1/4 cup dry white wine
1 teaspoon saffron threads
3 tablespoons light mayonnaise
2 cloves garlic; minced
1/4 teaspoon (each) salt and hot pepper flakes
1/3 cup extra-virgin olive oil

Rouille: In bowl, soak bread in wine for 5 minutes. Meanwhile, in small dish, soak saffron in 1 tablespoon hot water for 5 minutes. In food processor puree together bread and saffron mixtures, mayonnaise, garlic, salt and hot pepper flakes until smooth. With machine running, pour in oil in thin steady stream until creamy. Refrigerate. Soak saffron in 1/4 cup hot water; set aside. In large Dutch oven, heat oil over medium heat; cook leek, fennel, garlic and oregano for 5 minutes. Add red pepper, wine, orange rind and salt; cover and cook for 10 minutes. Add tomatoes, stock and saffron mixture; bring to boil. Reduce heat; simmer, uncovered, for 20 minutes. Meanwhile, in pot of boiling salted water, cook potatoes for 10 minutes or until tender; drain and add to soup. Add mussels and fish, stirring gently; cover and cook for 10 minutes. Add shrimp; cook for about 5 minutes or until mussels open, fish is opaque and shrimp are pink. Discard any mussels that do not open. Gently stir in parsley. Ladle soup into warmed bowls. Add dollop of rouille to each serving.

Contributor: Canadian Living Magazine, April, 2001

Yield: 6 servings

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