| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Stews |
2 |
Servings |
INGREDIENTS
| 2 |
oz |
Olive oil |
| 1 |
oz |
Garlic, chopped |
| 3 |
oz |
Onion, diced |
| 3 |
oz |
Leeks, julienne |
| 3 |
oz |
Carrots, julienne |
|
|
Pinch saffron |
| 1/2 |
oz |
Cracked black pepper |
| 4 |
oz |
White wine |
| 2 |
oz |
Pernod |
| 4 |
pt |
Chicken stock |
| 3 |
oz |
Yellow squash, julienne |
| 3 |
oz |
Green zucchini, julienne |
|
|
Pinch fennel tops, chopped |
| 3 |
oz |
Fish, cut in 1/2 inch cubes |
| 4 |
|
Small shrimp |
| 4 |
|
Mussels |
| 2 |
|
Clams |
INSTRUCTIONS
In soup pot, heat olive oil and saute garlic. Add onions, fennel, leeks
and carrots. Continue to saute, adding saffron and cracked black pepper.
Deglaze with white wine and Pernod. Add chicken stock. Add seafood and
poach until done.
Add green and yellow squash and chopped fennel tops. Season the soup as
needed and serve. Yield: 2 Typed in MMFormat by cjhartlin@msn.com
Source: Food & Wine the Westin Way Chef Waldo Brun, Corporate Executive
Chef, Walt Disney Swan, Florida.
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998
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