Kitchen Offerings Soup with Seafood & Fish
1-2 cups of shrimp or scallops
1-2 onions, sliced
1-2 tbs olive oil
2-4 tbs Ras el Hanout
1 Kabocha squash, in large dice
3 parsnips, in coin slice
1/2 red cabbage, cored and fine slice (use green if you don't wish a dark red colour of soup)
3-4 carrots, in coin slice
-a few cauliflower flowerets, rough chop
-small amount dried porcinis, crumbled
-stock or water, to cover for a thick broth
-salt and pepper, to taste
Sauté onions in olive oil in large stock pot. When translucent or caramelized, add ras el hanout and cook until soft over medium heat. Add vegetables and stir to incorporate. Add seafood and then add stock and bring to a boil. Reduce heat and simmer until vegetables are soft. Season to taste.
Try with clams, mussels or a white fish like pickerel, whitefish or cod as variations. Store extra soup in serving size containers and freeze or refrigerate for a meal on the go. Visit KarenFood for more like this!