There is an old tradition among many Europeans, particularly in the Mediterranean, which calls for a meatless Christmas Eve dinner. A seafood soup made from fish and shellfish simmered in a tomato broth fits the bill nicely. This is a sort of a quick bouillabaisse, but is delicious nonetheless. Happy Holidays.
1 lb peeled and deveined shrimp
1 lb sea scallops
1 lb mussels, cleaned and scrubbed
1 lb sea bass
1 spanish onion, peeled and sliced
1/4 head celery, chopped
1 tablespoon minced garlic
teaspoon diced fresh thyme
2 Qt peeled, diced tomatoes
2 cups white wine
splash Pernod or Sherry
1. In a heavy bottomed sauce pot, brown the onion and celery in a little olive oil; cook until golden brown.
2. Add the garlic and fresh thyme, then add the white wine and tomatoes. Simmer for 30 minutes.
3. Add the fish to the mix, and simmer gently for about 7 minutes, then add the Pernod or sherry. Serve immediately.