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Ingredients:
- ¼ cup olive oil
- 1 yellow onion, chopped
- 3 tablespoons minced garlic
- 2 teaspoons ground chili paste (optional)
- 1 tablespoon tomato paste
- 8 red ripe tomatoes, cubed
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 quart chicken stock
- 1 cup dry white wine
- 1/4 teaspoon saffron threads
- 1 teaspoon fresh or dried oregano
- 1 teaspoon fresh or dried thyme
- 1 pound red potatoes, cubed and cooked until just done but still firm
- 2 celery stalks. Thinly sliced on the diagonal
- 1 pound salmon or any firm white fish fillet, cut into 1 ½-inch chunks
- 1/4 pound sea scallops, rinsed
- 1/2 pound raw medium shrimp, peeled and deveined
- 1 dozen clams or mussels, debarred and scrubbed clean
- 2 teaspoons pernod
- Fresh oregano sprigs for garnish
Directions:
Heat the olive oil in a soup pot over moderate heat until hot. Add the onion and garlic and stir until fragrant 2 to 3 minutes. Add the chili paste and stir for 1 more minute. Add the tomato paste, tomatoes fish sauce sugar and salt and simmer for 3 minutes. Add the chicken stock, white wine, saffron threads, oregano, thyme, potatoes, and celery and simmer, uncovered, for about 20 minutes. (Stock can be made in advance up to this point.)
When ready to serve, bring a separate pot of water to a boil. Blanch the salmon, scallops, and shrimp for about 10 seconds. To the soup pot, add the clams and salmon and cook for 3 minutes, then add the scallops and shrimp. Cook for 2 to 3 more minutes. Stir in the Pernod and make sure all the clams have opened before removing from heat. Transfer into individual shallow bowls or pasta dishes and garnish with sprigs of oregano. Serve immediately.
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