Description
By including our Sun Dried Tomato Sauce, we have added a rich flavour to the dish and eliminated the time involved preparing the tomatoes. This is a perfect dish to serve a crowd. You can prepare the soup several hours ahead and add the fish just before serving.
Serves 8 appetizer size or 4 dinner size portions.
Printable Recipe
Ingredients
| 3 Tbsp | Roasted Garlic Olive Oil |
| 1/2 Cup | Leeks, diced |
| 500 ml (1 jar) | Sun Dried Tomato Sauce |
| 1 tsp | Tuscan Herb Blend |
| 1 | Bay leaf |
| 1 Cup | White wine, dry |
| 2 Cups | Fish stock |
| To taste | Salt, freshly ground pepper, and white sugar |
| 2 Tbsp | Butter, unsalted |
| 2 tsp | Flour, all-purpose |
| 1 pound | Mussels, washed and debearded |
| 1/2 tsp | Saffron |
| 1 pound | White Fish – firm, skinless, cut in large cubes (bass, snapper, cod) |
| 16 | Shrimp, raw, shelled and deveined |
| 2 | One pound lobster tails, fresh or defrosted, shelled and halved crosswise |
| 4-8 | Pieces Crostini (see recipe in our Appetizer section) |
Instructions
- Heat the Garlic Oil in a large soup pot. Add the leeks and cook over medium heat, covered, until the leeks are tender and lightly coloured. Approximately 25 minutes. Stir occasionally.
- Add the Sun Dried Tomato Sauce, Tuscan Herb Blend, bay leaf, wine, fish stock, salt, pepper and sugar. Simmer for 20 minutes. (The soup can be prepared several hours ahead up to this point. Return to the simmer before proceeding with the rest of the recipe.)
- Blend the butter and flour together and then whisk it into the soup.
- Add the mussels and the saffron. Allow to simmer for 5 minutes. Add the white fish, shrimp, and lobster tail. Allow to simmer for another 5 minutes.
- To serve, ladle the soup over the crostini or dried croutons and serve immediately.
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