- 313
- 10
- Joined Mar 11, 2007
1 - 4 oz. skate wing, cleaned of skin and cartilage
2 large scallops
6 mussels
1 - 4 oz. Monkfish,cleaned (skinned with all dark colored flesh removed)
1 large onion
1 bulb fennel
1 clove garlic
1 tomato
3 T. olive oil
2 c. water
2 bay leaf
1 pinch saffron strands
salt and pepper to taste
Rouille ( see below)
4 croutons or thin slices French bread, lightly toasted in the oven and rubbed with raw garlic.
 
 
2 large scallops
6 mussels
1 - 4 oz. Monkfish,cleaned (skinned with all dark colored flesh removed)
1 large onion
1 bulb fennel
1 clove garlic
1 tomato
3 T. olive oil
2 c. water
2 bay leaf
1 pinch saffron strands
salt and pepper to taste
Rouille ( see below)
4 croutons or thin slices French bread, lightly toasted in the oven and rubbed with raw garlic.
 
 
- Preheat the oven to 400 degrees.
- Rinse all seafood in salted water.
- Julienne the onion, fennel and garlic. Roughly chop the tomato.
- In a sauté pan, add olive oil and sauté the vegetables until tender. Add the chopped tomatoes, bay leaf, saffron and water. Gently lay the fish in the pan and cover.
- Set the fish in the oven and bake for 10-15 minutes.
- Remove the fish from the pan and separate between two bowls.
- Taste the broth and verify seasoning. Pour the broth over the fish and serve.
- Garnish each soup with a scoop of rouille and 2 garlic rubbed croutons.