Fish Soup With Fennel, Leek And Potato

• 3 tablespoons olive oil
• 1 leeks medium, sliced
• 1 fennel medium, sliced, save tops
• 1 shallots sliced
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 6 small red potatoes cut into bite size pieces
• 1 1/2 cups light coconut milk canned
• 1/2 cup fish stock you can also use water
• 1 pound salmon skinned and cut into bite size pieces
• 8 ounces shrimp I leave the skin on for extra flavor but you can remove shells
• 12 varnish clams
• 1 lemon
• red pepper flakes or Pinch of Piment d'Espelette
• watercress for topping, optional

1. Heat your KitchenAid(R) 3.0-Quart Low Casserole on your Gas Cooktop over medium heat. Add the olive oil, leek, fennel, shallot, salt and pepper. Cook until tender, about 5 minutes, making sure to stir the mixture occasionally.
2. Add the potatoes, coconut milk and stock. Reduce heat to low, cover the 3.0-Quart Low Casserole and simmer until the potatoes are tender, about 10 minutes.
3. Add the salmon, shrimp and clams. Cover and simmer for 2 or 3 minutes or until the clams open all the way. Taste the broth and adjust seasoning if necessary. Remove the pot from heat and add chopped fennel fronds, Piment d'Espelette and watercress. Serve immediately.

olive oil, leeks, fennel, shallots, salt, freshly ground black pepper, red potatoes, light coconut milk, fish stock, salmon, shrimp i, varnish, lemon, red pepper, topping

Taken from www.yummly.com/recipe/Fish-Soup-with-Fennel_-Leek-and-Potato-2098683 (may not work)