Title: Seafood Pot-Au-Feu
Categories: Seafood Soup
Yield: 6 Servings

1	tb	Canola oil
1	md	Yellow onion; diced
1	c	Leek; chopped
1	lg	Stalk celery; chopped
3	cl	Garlic; minced
6	c	Water
2	md	Carrots; peeled & diced
1	lg	Parsnip (or potato); peeled
		. & diced
1/4	c	Dry white wine
1	ts	Herbes de Provence
1	ts	Dried thyme
1	ts	Salt
1/2	ts	Freshly milled black pepper
6	oz	Swordfish or marlin steak;
		. trimmed & cut into 1-inch
		. cubes
1/2	lb	Shrimp; peeled & deveined
1	tb	Fresh oregano leaves
2	tb	Fresh parsley; chopped
1		Lemon; juiced

"Pot-au-feu" in French means "pot on the fire." This kettle of shrimp, fish and vegetables is smartly accented with thyme and herbes de Provence, an aromatic blend of Mediterranean herbs that nearly always includes lavender.

DIRECTIONS:

In a large saucepan, heat the oil. Add the onion, leeks, celery and garlic, and saute, stirring occasionally, for about 5 minutes. Add the water, carrots, parsnip or potato, wine, dried herbs, salt and pepper, and bring to a simmer. Cook, covered, for 25 minutes, stirring occasionally. Stir in the fish and simmer for 10 minutes. Stir in the shrimp and simmer stirring occasionally for 5 minutes longer, or until the shrimp is pink.

Stir in the oregano, parsley and lemon juice, and let the soup stand for 5 to 10 minutes before serving. Ladle into bowls and serve with warm French or dark bread.

Makes about 6 to 8 servings. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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