Ingredients
6 tablespoons olive oil (divided use)
3/4 cup sliced carrots
3/4 cup sliced celery
3/4 cup sliced onion
3/4 cup sliced leeks
6 cups seafood stock or clam juice (divided use; see note)
1 pound shrimp, shelled and deveined
1 pound white fish, such as haddock or tilapia
1 pound shellfish (mussels, clams or mixed)
1 pound calamari
Kosher salt to taste
Freshly cracked black pepper
2 garlic cloves, minced
4 tablespoons cognac
1 tablespoon chopped parsley
2 tablespoons sliced almonds for garnish
Preparation
Heat 3 tablespoons oil in a large frying pan over medium heat. Add carrots and sauté until tender. Add celery, onion and leeks and cook until onion turns translucent. Add 2 cups seafood stock and turn off heat. Allow mixture to cool, then transfer to a blender. Blend until silky smooth and set aside.
In the same pot over high heat, bring remaining 3 tablespoons oil to sautéing temperature. Add shrimp, white fish, shellfish and calamari. Season with salt, pepper and garlic. Add cognac (which may flame), the blended vegetable mixture, and 4 cups of stock. Bring to a boil and adjust seasonings if necessary. Add parsley and, stirring several times, simmer until seafood is done. Transfer to a large tureen and garnish with almonds.
