250g/ 9 oz Salmon, skin removed, cut into 1 inch wide strips
250g/ 9 oz Cod, cut into 1 inch wide strips
300g/ 11 oz Clams (optional, but I always use them)
300g/ 11 oz Green Mussels
Broth
6cupsWater
2Bay Leaves
10Whole Black Peppercorns, uncracked
10Sichuan Peppercorns, uncracked (or crack them for real spiciness)
Peel from 1 Orange (you can use dried Orange peel)
Shrimp Shells
Spices
1tspFresh Thyme
1tspFresh or Dry Marjoram
1/2tspSaffron Threads
1/2tspCayenne Pepper
Other Ingredients
4tbspExtra Virgin Olive Oil
Pinch of Sea Salt
1Medium Fennel Bulb, thinly sliced
1Medium Onion, diced
1Leek, white part only, thinly sliced
5Garlic Cloves, minced
4Medium Tomatoes, skins and seeds removed and diced
1 1/2cupsDry White Wine
Instructions
Peel the Shrimp and reserve the Shrimp Shells. In a large pot, on medium heat, bring the Water to a simmer. Add the Shrimp Shells, Black Peppercorns, Sichuan Peppercorns, Bay Leaf, and Orange Peel. Simmer gently for 20 minutes.
Meanwhile, in a heavy soup pan, heat the Olive Oil over medium heat. Add the Fennel, Leek, Onion and a pinch of salt. Slowly stir until tender but not browned for about 15 minutes.
Add the Garlic and sauté for 3-4 minutes until the Garlic is fragrant.
Add the Tomato and the White Wine. Turn up the heat to medium-high until the Wine begins to boil. Cook until the wine is reduced by about half.
Sift the Shrimp and Orange stock into the pan. Add the remaining spices: Thyme, Saffron, Cayenne Pepper and Marjoram. Simmer for about 10 minutes as the color changes to a warm yellow.
Add the Salmon and Cod. Cook for about two minutes.
Add the Green Mussels and Clams. Cook for another two minutes.
Add the Shrimp. Cook for two more minutes until the Shrimp is nicely pink. Remove from heat and ready to serve!
Notes
Once again, Clams may be “optional,” but I always use them to make the soup so much more tasty and artsy!
If you do not have fresh Orange Peel, you can substitute with Dry Orange Peel.
The Salmon and Cod always taste better when they are fresh, but frozen fish is also very good.