How to make it

  • Heat 2 Tbsp. oil in large saucepan over medium heat.
  • Add celery, onions and carrot and cook, stirring often for 5 minutes or until soft but not brown.
  • Add tomato and cook for 1 minute
  • Stir in 1/4 c. flour and cook for about 2 minutes, stirring constantly.
  • Stir in wine and bring to a boil, then simmer, stirring often, for 2-3 minutes, until mixture has thickened.
  • Stir in stock, saffron, bay leaf, cayenne, salt and pepper to taste, and bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 20 minutes.
  • Meanwhile, combine remaining flour with 1/4 t. salt and 1/4 t. pepper in plastic bag, and toss fish & shrimp until well coated.
  • Heat 2 Tbsp. of the oil in large skillet over medium-high heat, and cook fish and shrimp, stirring, for 2-3 minutes until browned and just cooked. Don't overcook.
  • Add brandy to skillet to warm it, then (standing back) ignite brandy. Swirl the skillet until flames die down, then add contents of skillet to soup.
  • Wipe out skillet and heat remaining oil over medium heat. Add remaining ingredients, cook for a minute or so, then add to soup, and let flavors blend a few minutes before serving.

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