FISH SOUP WITH SAFFRON & CREAM

3 tbsps. olive oil
3 med. carrots, peeled, chopped
2 leeks (whitge & pale green parts only) chopped
2 celery stalks, chopped
l red bell pepper, chopped
l bay leaf
generous pinch of saffron threeads or tumeric
2 cups dry white wine
l-l/2 cups bottled clam juice
l cup whipping cream
l lb. skinless firm fleshed fish cut into l” pieces
l lb. sea scallops cut inhalf crosswise (or shrimp)
chopped fresh chives
Heat oil in heavy large skillet over medium high heat.Add carrots,
leeks, celery, bell pepper, bay leaf & saffron to skillet and saute
5 mins. Add wine & clam juice and bring to boil. Reduce heat to
medium and simmer l0 mions. Add cream & simmer until vegetables are
tender, about 5 mins. (Can be prepared l day ahead. Cover and
refrigerate, return to simmer before continuing). Add fish and
scallops to soup and simmer until just cook through, about 3 mins.
Season to taste with s & p. Remove bay leaf from soup. Ladle soup
into large shallow bowls. Sprinkle with chives and serve.
Serves 4.