Seafood Minestrone
2 pounds fresh small clams
1 pound fresh mussels
12 quarts water
1 cup salt
1/2 cup dry white wine
2 medium onions, finely chopped (1 cup)
1 small fennel bulb, finely chopped (1 cup)
1-1/4 cups fish stock or bottled clam juice
1 recipe Bouquet Garni (see recipe below)
1 medium zucchini, finely chopped (1-1/4 cups)
2 medium tomatoes, seeded, peeled and chopped (1 cup)
1 medium red sweet pepper, finely chopped (3/4 cup)
2 ounces fresh green beans, finely chopped (2/3 cup)
1 recipe Pistou (see recipe below)
1/3 cup broken dried vermicelli or spaghetti (1 ounce)
12 ounces sea scallops, rinsed and thinly sliced, or bay scallops,
rinsed
Salt
Freshly ground black pepper
Fresh basil (optional)
1. Scrub the clams and mussels in cold running water. Remove beards from
mussels. In a large kettle, combine 4 quarts of the water and 1/3 cup of
the salt. Add clams and mussels and soak for 15 minutes. Drain and rinse
thoroughly; drain. Repeat two more times, draining shellfish in a
colander the third time. Rinse kettle and shellfish thoroughly.
2. Place a rack for steaming in a kettle or Dutch oven; place clams and
mussels on the rack. Pour wine over the shellfish. Bring to boiling.
Cover and steam for 3 to 5 minutes or until shells open, and clams and
mussels are cooked. Remove shellfish and rack from cooking liquid,
reserving liquid. Discard any shellfish with unopened shells. Remove
shellfish from shells. Set aside.
3. In a Dutch oven, combine fish stock or bottled clam juice, onions,
fennel, and Bouquet Garni. Strain the reserved shellfish cooking liquid
into the pan. Bring to boiling; reduce heat. Cover and simmer for 5
minutes. Add zucchini, tomatoes, red pepper, and green beans; cook for 5
minutes more or until the vegetables are just tender.
4. Meanwhile, prepare the Pistou.
5. Add vermicelli to vegetable-stock mixture. Cover and simmer for about
7 to 8 minutes or until vermicelli is tender, but still firm. Remove
Bouquet Garni.
6. Stir in scallops. Bring to simmering; reduce heat and simmer for 3 to
5 minutes until scallops are opaque and firm. Stir in the steamed clams
and mussels and the Pistou; heat through. Season with salt and black
pepper. Ladle soup into bowls. Garnish with fresh basil, if you like.
Makes 4 to 6 servings.
Bouquet Garni: Tie 1 sprig fresh parsley, 1 sprig fresh thyme and 1 bay
leaf in a 100% cotton cheesecloth bag.
Pistou: In a blender container or food processor bowl, combine 1 cup
lightly packed fresh basil leaves; 3 tablespoons butter, softened; and 1
clove garlic, halved. Cover and blend or process until mixture is nearly
smooth, stopping as necessary and pushing mixture down sides of
container.
**Note: Can't locate fresh mussels at the supermarket? Substitute extra
clams.