Aromatic Shellfish Soup Recipe

• 1 x Stock ready made and all shellfish cleaned
• 2 x Garlic cloves, peeled and finely minced
• 1 x Star anise
• 8 x White peppercorns, crushed
• 1 x Lemon and 1 orange, zest of
• 1 sprg thyme
• 500 ml Cool water A small bunch of chervil, minced
• 100 ml Dry white wine
• 1/2 x Onion, peeled and finely minced White of 1 small leek, finely minced
• 1 x Carrot, peeled and finely minced
• 1 sm Fennel bulb, finely minced
• 12 x Mussels, cleaned and rinsed
• 12 x Clams
• 12 x Cockles
• 4 lrg Scallops, each sliced into 3
• 1/2 x A cucumber, peeled, seeded and cut into strips
• 2 x Plum tomatoes, peeled, seeded and diced
• 1 sm Bunc coriander, picked and finely sliced

1. Put all the vegetables, spices, zests and thyme into a large saucepan and pour in the cool water.
2. Bring to the boil and skim, then simmer for about10 min.
3. Pour in the wine and simmer for a further 2 min.
4. Add in the minced coriander then take the pan off the heat and leave uncovered for about half an hour to infuse, strain through a fine conical sieve into a clean pan and bring to the boil, turn down to simmering point.
5. Add in the mussels, clams and cockles, cover and cook over the highest possible heat for about 2 min till they open, add in the sliced scallops and cook for a further 30 seconds.
6. Toss in the cucumber and diced tomato and coriander and serve.

shellfish, garlic, anise, white peppercorns, lemon, thyme, white wine, onion, carrot, fennel, mussels, cockles, a cucumber, tomatoes, coriander

Taken from cookeatshare.com/recipes/aromatic-shellfish-soup-69509 (may not work)