Seafood Soup

Makes 3 quarts.

INGREDIENTS:
2 tablespoons plus 4 tablespoons good olive oil
1 pound large shrimp (32 to 36 per pound), peeled and deveined, save shells
2 cups chopped plus 1/2 cup diced yellow onions (3 onions)
2 carrots, unpeeled and chopped plus 4 carrots (or 1 cup) peeled and medium-diced
3 stalks chopped celery plus 3 stalks medium-diced
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1-1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems
1/2 pound scallops
1/2 pound halibut
4 tablespoons (1/2 stick) unsalted butter
1 cup medium-diced small white or red potatoes
1/4 cup all-purpose flour
1/2 cup leeks, halved and cut into 1” pieces
2 tablespoon minced parsley
Salt and freshly ground black pepper to taste

DIRECTIONS:

• Warm 2 tablespoons of oil in a stockpot over medium heat. Add shrimp shells, 2 chopped onions, 2 chopped carrots, and 3 stalks chopped celery and sauté for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes.

• Add 1 1/2 quarts of water, white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.

• Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock.

• Cut the shrimp, scallops, and halibut into bite-sized pieces and place them in a bowl.

• In a heavy-bottomed pot, melt the butter and add the remaining 4 tablespoons of olive oil, add the remaining diced carrots, onions, celery, leeks, potatoes and sauté over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often for 3 minutes.

• Add the stock and bring to a boil. Add the seafood; reduce heat and simmer, uncovered for 7 to 10 minutes until the fish is just cooked. Add parsley. Add salt and pepper to taste, and serve.

*Adapted from the Barefoot Contessa