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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup nonfat mayonnaise |
2 teaspoons tomato paste |
1/8 teaspoon ground red pepper |
1 small garlic clove, crushed |
1 tablespoon olive oil |
3 cups thinly sliced fennel bulb (about 1 large bulb) |
1 cup chopped onion |
1 tablespoon fresh or 1 teaspoon dried thyme |
2 garlic cloves, crushed |
1 cup water |
1/4 teaspoon salt |
1/4 teaspoon saffron threads (optional) |
1/4 teaspoon black pepper |
3/4 pound small red potatoes, quartered |
2 (8-ounce) bottles clam juice |
1 (10 3/4-ounce) can tomato purée |
1 pound skinned halibut fillets, cut into 2-inch pieces |
1/2 pound bay scallops |
1/2 pound large shrimp, peeled and deveined |
minced fresh parsley (optional) |
6 (1/2-inch-thick) slices french bread, toasted |
Directions:
1. Combine first 4 ingredients in a bowl; stir well. Cover and chill.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add sliced fennel, onion, thyme, and 2 garlic cloves, and sauté until tender.
3. Add water and the next 6 ingredients (water through tomato purée) to fennel mixture, and bring to a boil. Cook for 15 minutes or until potatoes are crisp-tender. Add the halibut, scallops, and shrimp; cover, reduce heat, and simmer for 5 minutes or until seafood is done.
4. Ladle soup into individual bowls, and garnish with parsley, if desired. Serve with toast topped with tomato-mayonnaise mixture.
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