I am pleased to announce that I'm getting good enough with my cooking to ad-lib a fair number of dishes. For instance, the braise holds no fear for me. The sear is my friend. If I read several renditions of a single recipe, I can usually fake it pretty well directly after.
So, inspired by various turns on cioppino, I decided to tackle a seafood soup of sorts.
The name still bothers me, I admit. Not appetizing at all. So try not to read the title and keep looking at that photo instead.
4 Tbsp butter
1 shallot, minced
2 cloves garlic, minced
1 cup fennel, diced
1/2 Tbsp sweet paprika
salt and pepper to taste
2 cups fish stock
1 Tbsp tomato paste
glug white wine
1 cup bell pepper, diced
1 jalapeno, minced
1/4 lb 30-40 shrimp, shelled
1 fillet barramudi, diced to approx. bay scallop size
1/2 lb bay scallops
2.5 lbs mussels, cleaned
parsley, for garnish
Add butter to pan, gently softening shallot, garlic and fennel for a few minutes. Add paprika and seasonings, stirring another minute until fragrant.
Add stock and remaining ingredients, minus mussels and parsley. Cook at a gentle simmer for 4 minutes. Add mussels, cover and cook for another six minutes.
Discard mussels that do not open and distribute soup to plates, garnishing with parsley.
Serve with crusty bread (covered in garlic?!) for sopping.