with saffron & tomatoes
2 good pinches saffron threads
1 cup Chateau Ste. Michelle Sauvignon blanc
2 Tbsp olive oil
1 ½ cup diced onion
¾ cup diced fennel bulb
½ cup diced celery
1 cup diced red pepper
2 ½ Tbsp. minced garlic
1 pinch hot red chili flakes
4 cups fish stock or 2 cups clam juice plus 2 cups water
4 cup diced roma tomatoes, or 28-oz can diced tomatoes with juice
1 ½ cup diced zucchini
4 lb mixed seafood such as, prawns, scallops, salmon, mussels, crab and/or clams
Sea salt, to taste
extra virgin olive oil
freshly ground black pepper
¼ cup chopped fresh basil
2 Tbsp chopped Italian parsley
2 Tbsp minced green onion
Combine saffron and Sauvignon Blanc; let set one hour.
Heat olive oil in large non-reactive pot over medium heat. Add onion, fennel, celery and red pepper to the pan. Saute the vegetables, stirring occasionally, until they are translucent. Add the garlic and red pepper flakes and cook about 2 minutes more. Add the wine-saffron mixture; cook until liquid is reduced by half. Add the fish stock and tomatoes and bring to a boil; reduce heat to low and simmer for 15 minutes. Add zucchini and seafood; simmer until cooked through.
Note: If you are adding clams and mussels, add them first and cover to steam them open, adding the fish half way through. Also add crab with the clams and mussels to ensure proper cooking unless it is pre-cooked crab.
Season the soup with sea salt. Ladle into serving bowls and drizzle with extra virgin olive oil, a grind of fresh black pepper, and generous sprinkling of fresh chopped herbs & scallions. Serve hot.