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Title: Summer Herbal Seafood Soup
Yield: 6 Servings

Ingredients

      1 lb lobster tail   *or*
    1/2 lb shrimp; peeled & deveined
      1    .     *and*
    1/2 lb sea scallops
      2 lb new potatoes; halved
    1/2 lb live clams (little neck or
      1    .  cherry stone)
    1/2 lb live mussels
    3/4 lb salmon fillet; skin & bones
      1    .  removed, cut into strips
    3/4 lb sea bass; cut into strips
      3 md leeks; thinly sliced
      1    .   *or*
      1 md onion; thinly sliced
      1 sm fennel bulb; thinly sliced
      6 cl garlic; minced
      2 tb olive oil
      5 c  fish, chicken stock or water
      1    .  *plus*  2 bottles (8oz
      1    .  each) of clam juice
      1 c  dry white wine
    1/2 ts black pepper; coarsely
      1    .  ground
      2    red bell pepper; roasted &
      1    .  thinly sliced
      1    orange; segments & grated
      1    .  peel
    3/4 c  mixed fresh herbs; packed
      1    .  (such as cilantro, lemon
      1    .  basil, parsley, tarragon,
      1    .  or marjoram)

Instructions

Plunge the lobster tails into boiling water and simmer ten minutes.
Lift from water and let cool. Pull off shells (you may need to cut
down the back of the shells with kitchen shears) and slice meat into
1/2-inch thick medallions; set aside. Add potatoes to lobster water
and boil until tender, 12 to 15 minutes; drain. Meanwhile, scrub
clams and mussels and remove beards from mussels. Discard any clams
or mussels whose shells are not tightly closed or which do not close
tightly when you press on them. Rinse remaining seafood and pat dry.
Cut as described in ingredient list.

In a large pan over medium heat, cook leeks and fennel in oil until
tender 5 to 8 minutes. Add garlic and stir until fragrant, about 30
seconds. Add stock and wine. Cover and bring to boiling. Add clams;
cover and simmer until shells begin to open, 30 seconds to 2 minutes.
Uncover and simmer until all shells are fully open, removing with
tongs as they open. Place in a bowl and cover to keep warm. Repeat
with mussels. (Use a slotted spoon to lift up shells then pick out
open ones with tongs. Leeks and fennel will cling to shells.)

Slide potatoes, roasted red peppers, salmon and sea bass (and/or
shrimp & scallops) into pan. Return broth to a boil. Add lobster then
clams and mussels and accumulated liquid; place orange zest and
segments on top. Cover and remove from heat. Let stand 3 to 6 minutes
or until fish is just opaque in center and flakes when prodded with a
fork. Stir in herbs. Ladle into bowls and serve with toasted French
bread slices spread with herb butter or rouille. (See other recipes)
** The Herb Quarterly -- Summer 1996 **

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