Recipe for Scallop Soup 
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Yield:
4 to 6.
Ingredients:
Amount Ingredient
2 tbl (30 ml) olive oil
2 x leeks, white part only, thinly sliced
4 clv garlic, finely chopped
1 med onion, thinly sliced
4 cup (1 L) fish stock or bottled clam juice
2 cup (500 ml) canned tomatoes, chopped
1/2 cup (125 ml) dry vermouth (optional)
2 tbl (30 ml) grated orange rind
2 tbl (30 ml) chopped fresh basil or 2 tsp (10 ml) dried
1 pch saffron
1 x bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) fennel seeds
1 lb (450 g) scallops
1/4 cup (60 ml) chopped fresh parsley
Instructions:
Instructions: Heat the oil in a large pot over moderate heat and saute the leeks, garlic, and onion until tender but not brown, about 5 minutes. Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron. Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot. Simmer covered for 30 minutes. Add the scallops and simmer until they turn opaque, 3 to 4 minutes. Remove and discard the bouquet garni. Stir in the parsley and serve immediately, garnished with grated Parmesan.

Serves 4 to 6.

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