For this soup, use whatever fish and shellfish looks best at the market — you can substitute clams for the mussels, for example, and use any kind of firm white fish. You can prepare the soup in advance through step 1, then finish cooking at the last minute. Use the best quality fish stock you can find or, better yet, make it yourself.
Makes 4 servings
Preparation Time: 45 minutes
1 1/2 pounds firm white fish, such as halibut, rockfish or mahi mahi, skinned and cut into 1 1/2-inch cubes
1/2 pound American wild-caught or U.S. farmed large shrimp (21-24 count), shelled and deveined
2 tablespoons expeller pressed extra virgin olive oil, divided
2 cloves organic garlic, minced
1 teaspoon sea salt, divided
2 tablespoons unsalted organic butter
2 large organic leeks, finely chopped
1 organic fennel bulb, thinly sliced
1/2 cup dry white wine
1 bay leaf
10 organic fingerling potatoes, cut crosswise into 1/4-inch coins
4 cups fish stock
1 pound black mussels, scrubbed and debearded
1 tablespoon each minced fresh tarragon and parsley
1. Combine fish and shrimp in a medium bowl, add 1 tbsp. olive oil, half the garlic and 1/4 tsp. of the salt. Toss to coat and let marinate at room temperature. In a large, heavy-bottomed pot over medium heat, melt butter with remaining olive oil. Add leeks and cook, stirring frequently, until leeks are soft but not browned, about 8 minutes. Add the remaining garlic, fennel, and remaining salt, stir, and continue cooking until fennel is tender, about 8 minutes. Add wine and continue cooking 5 minutes more.
2. Add the bay leaf, sliced potatoes, and fish stock. Add the fish and mussels to pot, increase heat to high, cover, and cook until the mussels have opened, about 6 minutes. Add shrimp, recover, and cook just until shrimp are bright pink and cooked through, about 3 minutes more.
3. Stir in tarragon and parsley and season to taste with additional salt. Ladle into hot bowls, discarding any unopened mussels, and serve immediately.