- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion (from about 1 medium onion)
- 1 cup thinly sliced leek (white part only; from about 1 medium-large leek)
- 1 tablespoon minced garlic (from 3-4 medium cloves)
- 1 cup finely chopped carrot (from 3-4 medium carrots)
- 1 sprig thyme
- 1 bay leaf
- 2 pinches saffron
- 1 8-ounce bottle clam juice
- 2 small plum tomatoes
- 1 cup freshly squeezed orange juice Cooked and chilled seafood of your choice
(mussels, shrimp, lobster, salmon, etc)
- 2 tablespoons chopped chives, mint, or scallions
- Heat the olive oil in a medium pot over medium-high heat, then add the onions,
leeks, and garlic.
- Sweat, stirring frequently, until softened and just translucent, about 2
- Add the carrots, thyme, bay leaf, and saffron, stir, and add clam juice.
- Add 2 cups of water, stir, and bring to a boil.
- Reduce heat to medium-low and simmer until carrots are tender, about 10
- Remove from heat, allow to cool, cover, and refrigerate overnight to allow
saffron to fully infuse the broth and release its color and flavor.
- The following day, prepare the tomatoes: bring a medium pot of water to
a rolling boil.
- Prepare a large bowl of ice water and set near stove.
- Using the point of a sharp paring knife, remove and discard stem end and
cut an ‘X’ into other end of each tomato.
- Submerge tomatoes into the boiling water for 10-15 seconds or until skin
of tomatoes begins to peel off near the ‘X’.
- Using a slotted spoon, quickly transfer tomatoes into bowl of ice water.
- Peel skins off tomatoes and discard, then cut tomatoes in half lengthwise
and scoop out and discard seeds.
- Cut tomato halves lengthwise into 1⁄4” strips, then cut strips crosswise
to form 1⁄4” square pieces.
- Add the chopped peeled tomatoes, orange juice, and seafood to the chilled
- Season to taste with salt. Divide evenly among serving dishes and garnish
with chives, mint, or scallions.
Variation: To serve soup hot, bring chilled soup base to
a boil, add tomatoes, seafood, and herbs (omit orange juice), boil 1 minute,
season to taste with salt, and divide evenly among warm serving bowls.