0.15 Prep / 1:40 Cook / Serves: 8

INGREDIENTS:

• 2 pounds fish assorted
• 1 cup celery diced
• 1 cup onions diced
• 1 cup carrots diced
• 2 cup potatoes diced
• 1 cup zucchini diced
• 1 cup corn kernels
• 2 cups plum tomatoes or crushed tomatoes
• 2 quarts chicken stock
• 1 tbsp old bay
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp fresh thyme fine chop

METHOD:

• In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 – 10 minutes.  Reduce the heat to low and let the veggies cook for 10-15 more.
• After the vegetables have cooked, add the stock, tomatoes and seasonings to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes.
•  Add the seafood to the pot and continue to simmer for 30 minutes to an hour. Reseason to taste with sea salt and black pepper if needed.
• Garnish soup with chopped parsley and serve with your favorite crusty bread.
  

CHEF DENIS TIP:
I have found that using chicken stock instead of fish stock gives seafood soups a more palatable flavor. Seafood stocks tend to have a softer taste and a more pronounced seafood flavor. Chicken stock adds a sharper flavor while balancing the overall seafood taste, making it milder allowing the seafood to stand out more than just blend in.

Recipe: Denis Littley