I wanted to make something a bit lighter tonight, and while talking with M I decided on a seafood soup. Having such a well-stocked freezer sure makes it easy to pull something like this together! (B, I have learned so much from you...) I didn't have any decent stock, so I just threw together a quick one using the shells (lobster, mussel, and prawn) along with some fennel, leek, parsley stems, and pepper.
Spicy seafood soup
shallot
garlic
leek (green part)
red pepper
diced tomatoes
ajvar
spicy eggplant spread (remember me?)
seafood stock
extra dry vermouth
lobster
scallops
prawns
mussels
parsley
fennel fronds
Saute the first four ingredients in some olive oil until they are softened. Add some diced tomatoes along with the ajvar and spicy eggplant spread, season, and let it cook for a bit. Once the tomato sauce has reduced somewhat, add the seafood stock and a splash of vermouth. When the broth is to your liking, throw in the seafood and simmer until done. Adjust the seasoning, top with some parsley and fennel fronds, and serve. Caliente!
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