Seafood Soup Provencal With French Muscadet

UTENSILS

Large saucepan

Small saucepan

151/2 x 12-inch cookie sheet Plate

Salad bowl

2 small bowls

Salad spinner (optional) Measuring cups and spoons Chef's knife

Paring knife

Ladle

Wooden spoon

Stiff scrubbing brush

Vegetable peeler (optional)

Assemble these supplies:

3 large carrots Large yellow onion

2 stalks celery

12 medium-size shrimp

12 littleneck clams or mussels

V2 pound fillet of goosefish (also known as

monkfish and angler-fish)

1/2 pound fillet of cod, halibut, or

sea bass, cut 1 inch thick 1/4 cup virgin olive oil

3/4 cup dry white wine

2 tablespoons Pernod

16-ounce can Italian plum tomatoes

1 bay leaf

Salt and freshly ground pepper

Steps in Preparation:

Peel carrots and onion and wash celery. Cut carrots, celery, and onion into 1/4-inch slices. Cut through onion rings crosswise to separate them into semi-circles.
Shell and devein shrimp (see page 14).
With stiff scrubbing brush, scrub clams or mussels under cold running water. Debeard mussels if necessary. Rinse thoroughly and discard any that have open shells.
Wipe goosefish and cod with damp paper towels. With chefs knife, cut fish into 11/2-inch squares.
In large saucepan, heat oil over medium-high heat. Reduce heat to medium. Add carrots, onion, and celery, and sauté, stirring with wooden spoon, until carrots and celery are bright in color, 2 to 3 minutes.
Add wine and Pernod, and cook over medium-high heat
2 to 3 minutes.
Add tomatoes with their juice, bay leaf, and salt and pepper to taste. Bring to a boil over medium-high heat, then reduce to a simmer and cook, uncovered, 4 to 5 minutes.
Add shrimp and clams or mussels, and simmer 3 minutes.
Add fish and simmer just until firm, about 5 minutes.
Remove bay leaf and ladle soup into 4 individual bowls. Place bowls on dinner plates and serve.