I'm sure a bowl of this soup would be just the ticket. Warming, delicious, hearty Viking soup. For those days when you can relate!
~serves 3 for dinner~
- 2 c water
- 1 c white wine
- 1 c vegetable (or chicken) stock
- 1 yellow onion
- 3 celery stalks
- 2 cloves garlic
- 1 T olive oil
- small fennel bulb
- ½ fresh lemon
- 1 bay leaf
- 8 peppercorns
- 1 tsp. salt
- 1 seafood combo pack (clams, cod, prawns and scallops)
- 2 tsp. butter
- crusty bread for dipping
First, we're going to make up a batch of Court Bouillon to serve as our soup base. In a medium pot, add the water, wine, ½ of the yellow onion (chopped), 2 of the stalks of celery (chopped), 2 fennel stalks (chopped), the peppercorns, the ½ lemon (squeezed and then tossed in) the bay leaf and ½ tsp. salt. Let this come to a boil and then simmer for about 15 minutes, swirling every once in a while to combine.
When the bouillon is done, strain the veggie chunks out and reserve the liquid for your soup base. In the bottom of a stock pot, add the olive oil, about 3 T of minced onion, about 3 T of minced fennel bulb, about 3 T of minced celery and the garlic. Sauté over medium heat until softened, about 3 minutes.
Pour the bouillon into the pot and add another cup of liquid. (Vegetable stock/broth is preferred, but you can use chicken stock or water in a pinch.) Add ½ tsp. salt and bring it to a simmer. Now add the clams and let them cook for about 3 minutes (they should be starting to open at 3 minutes) and then add the remainder of the fish - cod, scallops and prawns.
Fold to combine and simmer (a very low boil, if at all) for about 4 minutes or until the prawns are cooked through. Ladle into soup bowls and if you want to get fancy you can add a heaping teaspoon of butter in the middle of each dish. Let the butter melt into the soup, and serve with hunks of crusty bread and a chilled glass of white wine (or ale, if you're feeling your inner Viking!) and... enjoy!