*  Exported from  MasterCook  *

                         Provencale Seafood Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Red bell pepper
   1      medium        Yellow bell pepper
     1/3  cup           Olive oil
   1      bn            Leeks
  12      ounces        Fennel
   1      medium        Onoin
   1      tablespoon    Fresh thyme (2 ts dried)
   1      teaspoon      Turmeric
     1/2  teaspoon      Crushed red pepper
   1 1/2  cups          Dry white wine
  32      ounces        Clam juice
   1      pound         Plum tomatoes
   2      pounds        Mussels
     1/2  pound         Med. shrimp  (21/30)
   1      pound         Orange roughy fillets
     1/2  pound         Sea scallops
     1/2  cup           Shredded fresh basil
                        Salt
                        Fresh ground pepper

Roast peppers directly over gas flame until black, turning frequently.
Place in paper bag and allow to steam for 10 min. Thinly slice leeks crosswise. 
Finely chop onions and thyme. Under running water remove pepper skins, core, 
seeds, ribs and slice 1/8in thick. In a large iron skillet heat olive oil and add leeks,
 fennel and onion. Cover and cook on med heat for 10 min. Add thyme, tumeric
 and crushed red pepper. simmer for 5-10 min until fragrant. Add wine and boi
l till almost evaporated (5-7 min). Add the clam juice and reduce by half (12-15 min).
 Stir 1/2 tomatoes and the mussels and shrimp, cover and cook for 3 min. Add the
 orange roughy (chopped 1in square) and scallops, cover and cook 4 min. Stir in
 remaining tomatoes, red& yellow peppers and basil cook until heated through (3-5 min). 
Seasonwith salt and pepper. Garnish with chopped fennel fronds.

                   - - - - - - - - - - - - - - - - - -