Almondine Seafood Soup

• 6 tablespoons olive oil (divided use)
• 3/4 cup sliced carrots
• 3/4 cup sliced celery
• 3/4 cup sliced onion
• 3/4 cup sliced leeks
• 6 cups seafood stock or clam juice (divided use; see note)
• 1 pound shrimp, shelled and deveined
• 1 pound white fish, such as haddock or tilapia
• 1 pound shellfish (mussels, clams or mixed)
• 1 pound calamari
• Kosher salt to taste
• Freshly cracked black pepper
• 2 garlic cloves, minced
• 4 tablespoons cognac
• 1 tablespoon chopped parsley
• 2 tablespoons sliced almonds for garnish

1. Heat 3 tablespoons oil in a large frying pan over medium heat. Add carrots and saute until tender. Add celery, onion and leeks and cook until onion turns translucent. Add 2 cups seafood stock and turn off heat. Allow mixture to cool, then transfer to a blender. Blend until silky smooth and set aside.
2. In the same pot over high heat, bring remaining 3 tablespoons oil to sauteing temperature. Add shrimp, white fish, shellfish and calamari. Season with salt, pepper and garlic. Add cognac (which may flame), the blended vegetable mixture, and 4 cups of stock. Bring to a boil and adjust seasonings if necessary. Add parsley and, stirring several times, simmer until seafood is done. Transfer to a large tureen and garnish with almonds.

olive oil, carrots, celery, onion, leeks, seafood stock, shrimp, white fish, shellfish, calamari, kosher salt, freshly cracked black pepper, garlic, cognac, parsley

Taken from www.epicurious.com/recipes/member/views/almondine-seafood-soup-50019096 (may not work)