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Wednesday, January 2, 2013

Recipe - Mediterranean Seafood Soup


I made this soup for the first time a few years ago as part of a romantic Valentine's Day dinner for my husband. My goal was to create something sexy and flavorful that brought memories of a hot summer evening somewhere in the Mediterranean coast. I'm happy to report that my attempt was very successful; this creation I whipped up in my tiny New York city kitchen tasted just like the sea! We instantly fell in love with it for its simplicity and depth of flavor.
Something magical happens when adding seafood to garlic, chilies, and sweet leeks: the flavors blend perfectly with one another, while the tantalizing aroma wafting through the kitchen makes it very difficult to resist. The flavors are mild yet very present throughout every bite and guzzle, and dipping a hand torn piece of baguette into this bowl of liquid gold, is incredibly satisfying.
This is a great dish to serve at family dinners if you want to impress anyone (mother-in-law perhaps?) as it looks and tastes sumptuous. I like serving this soup with a side of mixed olives and a bright and light bottle of prosecco or sauvignon blanc.
This recipe serves 2 people as a main dish or 4 as an appetizer.
  • 2 garlic cloves, crushed and finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 small thai chili, finely chopped
  • 3 small anchovy fillets, finely chopped
  • 2 small leeks, roughly chopped
  • 5 cups low sodium chicken broth
  • 1/2 lb white fish (such as basa or cod)
  • 1 cup shrimps, deveined and peeled
  • 8 to 10 mussels, well rinsed and scrubbed
  • 1/2 cup flat parsley, roughly chopped
  • French baguette, for dipping
In a large pot over high heat, add olive oil, garlic, chili and anchovies, and cook for a minute, until garlic becomes fragrant. Add leeks and cook for 3 minutes, until soft but still slightly firm. Add chicken broth and bring to boil. Lower heat and simmer for 15 minutes, to let the flavors develop.
Turn the heat up to medium and add fish, shrimps and mussels, and cook for 5 minutes, or until fish if fully cooked, and mussels have completely opened. Turn the heat off, add parsley, season with salt and pepper and serve immediately with sliced baguette.
*Toasting the baguette in the oven with a little butter and grated Parmesan makes the entire dish even more spectacular.
Caroline Phelps is a blogger for Huffington Post Taste and the administrator of
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