Fish Soup with Scallops, Tomato, and Bay

Fish Soup I’m lucky to live on the Atlantic shore where I can get morning-caught fish on my plate for lunch or dinner. Today, it made its way into this flavourful and aromatic soup, which is best enjoyed fresh off the stove but also very tasty the next day. Serve with croutons, if you like. Enjoy! Serves 4 - 6


• 1 lb white fish - like halibut or cod, cut into 1 inch pieces • 0.5 lb scallops • 4 tablespoons butter • 2 medium onions, cut in half and thinly sliced • 1 celery stalk, thinly sliced • 4 medium tomatoes, chopped • 1 teaspoon fennel seeds • 5 bay leaves • 5 cloves garlic, chopped • 2 cups white wine • 2 cups fish stock or water • 2 tablespoons chopped fresh parsley • pinch cayenne pepper • sea salt

Melt the butter in a pot on medium-high heat and add the onions, celery, fennel seeds and bay leaves. Cook, stirring occasionally, for about 10 minutes. Add half of the wine and let reduce completely. Add the tomatoes, garlic, cayenne, rest of the wine and stock. Lower the heat and simmer for 20 minutes. Add the fish and scallops and remove from heat. Let sit for a few minutes, until the fish is just done. Add the parsley and season with salt. Serve right away.