I am a sucker for seafood.
Especially shrimp and salmon.
I'm also a sucker for soup.
Put them together, and you have a delicious seafood soup.
(This will feed 4 people)
5 cups of chicken broth
1/2 pound of medium sized shrimp (peeled/de-veined)
2 salmon filets
1 fennel bulb
2-3 medium-sized tomatoes
1 garlic clove
Extra-virgin olive oil
(Crusty bread or dinner rolls to serve with the soup.)
1.) Add 1 tablespoon olive oil and 1 clove of finely chopped garlic to a soup pot.
Stir on low heat, until you can smell the garlic.
(About 3 minutes.)
2.) Chop the fennel bulb into thin slices.
Save the green tops for garnish!
If you've never had fennel before, it tastes like a potato.
I got the idea to add fennel from a Martha Stewart recipe.
3.) Add the fennel to the pot.
Cook for 5 minutes.
4.) Dice up your tomatoes, and add them to the pot.
Cook for another 5 minutes.
5.) Add 5 cups of chicken broth to the pot.
Add sprinkling of salt/pepper.
Cook on low heat for about 20-30 minutes.
Let the flavors combine.
6.) When your soup has about 10 minutes left to cook,
turn the oven on to 350 degrees.
You can buy a loaf of crusty bread or dinner rolls at the store.
Put them in the oven (to heat them up) for 5 minutes.
7.) Cook your salmon filets in a different pan than the soup pot.
Just add a little olive oil to the pan, and cook the salmon
on each side for about 3 minutes.
When it's done, gently tear the cooked salmon into large pieces.
8.) When the soup has simmered for 20-30 minutes, add the cooked salmon...
... and the UNCOOKED shrimp.
Simmer on low heat for 5 minutes.
9.) Tear off the tops of the fennel bulb.
You'll need the tiny green parts as garnish.
10.) Spoon the soup into a bowl, and garnish with the fennel.
11.) Get your bread out of the oven.
Serve with the soup.
SO delicious, simple, quick to make.