SHELLFISH AND FENNEL SOUP
by Elaine Tammi & Karin A. Tammi
'This recipe makes use of leftovers. There's often shellfish left the day after a lobster dinner, clam boil, or when neighbors have dropped off their bumper oyster or scallop haul during the season. This recipe is very quick and can be bulked up to a stew by adding a cup of cooked rice or potatoes. Serve with a cool, climate chardonnay or crisp, fruity Riesling. Westport Rivers Estate Classic Chardonnay is an excellent choice!'
By Chef Kerry Romaniello, former Executive Chef, Westport Rivers Vineyard & Winery, Westport, Massachusetts
• 2 tbsp. olive oil
• 3/4 cup minced, fresh fennel bulb
• 1 small yellow onion/ finely minced
• 2 cups clam broth, fish fumet, or light vegetable or poultry stock
• 1 cup cooked, leftover scallops, shellfish meat, or mixed fish
• 1 blood orange or tangerine, grate zest, cut out segments, and squeeze juice
• Fresh dill
• Potatoes or rice (optional)
• 1 tbsp. unsalted butter
• Small stock pot
• Glass bowl
• 4 serving bowls
Heat 2 tbsp. oil in a small soup pot over medium heat. Cook the fennel and onions until they soften and begin to color lightly. Pour in the broth and bring to a boil, then reduce to simmer for up to 15 minutes.
While the broth is simmering, combine the shellfish, orange zest, orange juice, orange segments, and the dill together in a separate bowl. Hold chilled until ready to serve.
Divide the shellfish mixture into 4 bowls. Bring the broth to a boil (if you're adding rice or potatoes, do it now), then remove from the heat and whisk in the butter. (Taste for salt. If the broth is very salty, stir in a few ounces of boiling water to lower the concentration). Pour the hot broth over the shellfish mixture in the 4 bowls and serve immediately.