- 1 1/2 lbs halibut | cut into 1 inch cubes
- 1 1/2 lbs mussels (PEI) | scrubbed and rinsed
- 1 1/2 lbs little neck clams | scrubbed and rinsed
- 1/2 lb shrimp | cleaned and deveined, if necessary
- 1/2 lb scallops | washed
- 3 garlic cloves | coarsely chopped
- 1/2 white onion | thinly sliced
- 1 bunch scallion | thinly sliced
- 2 cups canned tomatoes | diced
- 1 cup dry white wine
- 4 cups seafood stock
- 1 tsp thyme | chopped
- 1 1/2 tbsps tarragon | chopped
- 1 tsp saffron threads | crumbled
- 1 1/2 tsps salt
- 1 1/2 tbsps pepper
Soup Directions: Heat olive oil in a large pan over medium heat, add onion, scallions and garlic and sautee until soft, about 5 minutes. Add tomatoes, wine and fish stock, stir in thyme and bring to a boil. Add salt and pepper, reduce heat and simmer for 15 minutes, partially covered.
Return to a boil, add clams, mussels and saffron, and cook for 2 to 3 minutes. Add halibut, shrimp, and scallops, and gently boil for another 2 to 3 minutes. The halibut, scallops and shrimp should be thoroughly cooked and the clams and mussels should have opened. Stir in chopped tarragon and adjust with more seasoning, if necessary.
Rouille Ingredients: (can be made ahead of serving)
1.5 cups bread crumbs
4 tbsp water
1/4 cup olive oil
2 garlic cloves | finely chopped
fleur du sel to taste
Rouille Directions: add bread crumbs and garlic into a food processor and moisten with water. While the processor is running slowly add olive oil until rouille reaches a soft paste consistency. Depending on the bread crumbs used, you may need to add more water or oil. Once the consistency is achieved, finish with fleur du sel.
Crostini Ingredients: (can be made ahead of serving)
12 slices french baguette | cut diagonally into 1/4 inch slices
Crostini Directions: Heat oven to 350 degrees F. Brush olive oil on both sides of the baguette. Toast on a baking sheet for 5 minutes or until golden in color. Rub each slice with the garlic close and set aside.
To serve: Ladle soup and seafood portions evenly into bowls with halibut on top. Spoon rouille evenly onto the crostini and dip halfway into the soup. Dollop a spoonful of rouille onto the halibut.