Aromatic Shellfish Soup

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Food networ, Food4	1	Servings

INGREDIENTS

1		Stock ready made and all
		shellfish
		cleaned
2		Garlic cloves, peeled and
		finely
		chopped
1		Star anise
8		White peppercorns, crushed
1		Lemon and 1 orange, zest of
1		Sprig thyme
500		Cold water
		A small bunch of chervil
		chopped
100		Dry white wine
1/2		Onion, peeled and finely
		chopped
		White of 1 small leek
		finely chopped
1		Carrot, peeled and finely
		chopped
1		Fennel bulb, finely chopped
12		Mussels, cleaned and rinsed
12		Clams
12		Cockles
4		Scallops, each sliced into 3
1/2		A cucumber, peeled seeded
		and
		cut into strips
2		Plum tomatoes, peeled
		seeded and
		diced
1		Bunc coriander, picked and
		finely
		sliced

INSTRUCTIONS

Put all the vegetables, spices, zests and thyme into a large saucepan
and pour in the cold water. Bring to the boil and skim, then simmer
for about 10    minutes.  Pour in the wine and simmer for a further 2
minutes. Add the chopped  coriander then take the pan off the heat and
leave uncovered for  about half an hour to infuse, strain through a
fine conical sieve  into a clean pan and bring to the boil, turn down
to simmering point.  Add the mussels, clams and cockles, cover and cook
over the highest  possible heat for about 2 minutes until they open,
add the sliced  scallops and cook for a further 30 seconds. Toss in the
cucumber and  diced tomato and coriander and serve.  DISCLAIMERÂ©
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 426 Calories From Fat: 74 Total Fat: 9g Cholesterol: 0mg Sodium: 2905.2mg Potassium: 3582.1mg Carbohydrates: 69.2g Fiber: 40g Sugar: 16g Protein: 40.1g

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