This is not intended to be a cooking website.It is a collection of recipes some I created, some from my nan, friends and some from chefs which Ive made notes to help me remember them.
Think of this as a collation of all my scraps of paper, notebooks etc
⢠454 g white fish (I used Alaskan true cod, feel free to substitute with halibut or ocean trout; cut into bite sizes)
⢠1.1 kg seafood mix (your choice of shrimp, clams or mussels, lobsters, scallops, crab meat, squid, etc, defrosted in the fridge for a few hours, if frozen)
⢠1 jar oyster (10 oz, 283 g)
⢠1 can diced tomatoes (28 oz, 794 g with juice)
⢠480 ml clam juice
Seasonings:
⢠1 ½ Tbsp tomato paste
⢠2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
⢠1 tsp basil (or minced 1 fresh basil leaf)
⢠2 Tbsp parsley (fresh)
⢠freshly ground black pepper
For Garnish
⢠parsley (chopped)
⢠crushed red peppers (red pepper flakes) (optional)
Instructions
Gather all the ingredients.
In a small bowl, combine saffron and sherry and set aside.
Cut vegetables and fish into bite-size pieces.
Prepare and clean seafood as necessary. Some of the Costco sells a great frozen seafood medley pack and we used it today. It saves quite a bit time not having to clean and cut the seafood.
Add all the liquids: a can of tomatoes with juice, clam juice, the juice from jar of oyster, and the saffron infused sherry. Bring it to just a boil and lower heat and simmer 15 minutes.
Add all the seafood. When the soup starts to boil, skim off the scum and foam from the soup, and simmer for 15 minutes. Skimming is very important to have a good clear soup with a refined taste.
Top with garnishes and serve immediately with bread.
To Store
You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days.
