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Serves/Makes: 10 to 12

Ingredients:

• 12 ounces (350 g) cod or haddock fillets
• 1 (approximately 8-ounce / 227-g) lobster or spiny lobster tail, thawed
• 8 ounces (227 g) cleaned scallops
• 12 ounces (340 g) large unpeeled, boiled shrimps
• 12 ounces (340 g) boiled crab legs
• 12 small clams in shells, cleaned
• 2 tablespoons (30 mL) olive oil
• 1 onion, finely chopped
• 1 green pepper, seeded and chopped
• 2 garlic cloves, crushed
• 3 tomatoes, seeded and grossly chopped
• 8 ounces (227 g) fresh mushrooms, halved
• 1 1/2 cups (375 mL) chicken broth or fish stock
• 1/2 cup (125 mL) dry white wine
• 1/4 teaspoon (1 mL) salt
• 1/2 teaspoon (2.5 mL) thyme
• 1 large pinch fennel
• 1 large pinch saffron powder
• 1 large pinch Cayenne pepper
• 2 bay leaves

How to cook:

• Skin cod or haddock fillets: lay fillets skin up and cut, with a sharp knife, right underneath the skin, starting at tail-end (with one hand, pull on the skin while cutting, very near the skin, with the other).
• Cut fillets into 1-inch (2.5 cm) cubes; set aside.
• Into a 20-cup (5-L) microwave-safe saucepan, mix together olive oil, onion, green pepper and garlic.
• Cover and microwave for 3 to 4 minutes at 'MAXIMUM'', until tender, stirring once.
• Add tomatoes, fresh mushrooms, chicken broth or fish stock, dry white wine, salt, thyme, fennel, saffron, Cayenne pepper and bay leaves.
• Mix and cover.
• Microwave for 5 minutes at ''MAXIMUM''; then microwave at ''MEDIUM-MAXIMUM'' for l0 to 12 minutes, stirring 4 times.
• Meanwhile, using shears or a pointed knife, half lobster or spiny lobster tail lengthwise, cutting through the meat.
• Cut crab legs into 3 to 4-inch (7.5 to 10-cm) long pieces.
• Mix reserved fish fillets, lobster, crab, clams and scallops into fish mixture.
• Microwave for 15 to 17 minutes at ''MEDIUM-MAXIMUM'', until clam shells open-up and scallops are no longer translucent, stirring twice.
• Leave to rest for 5 minutes, covered.
• Throw away bay leaves.
• Just before serving, mix in shrimps.

Notes:

Oven: 700 watts
Waiting time: 5 minutes

Comments:

Always store fish soups in your refrigerator; even so, serve fish soups within 24 hours.
To reheat, microwave soup at 'MEDIUM' until bubbly; serve immediate (if soup boils for too long, fish and seafood will be tough).

This recipe for Royal Seafood Soup serves/makes: 10 to 12

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Main Ingredient: Seafood Mix
Preparation Method: Microwave