Almondine Seafood Soup

1. 1

   Heat 3 tablespoons oil in a large frying pan over medium heat. Add carrots and saute 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.

2. 2

   In the same pot over high heat, bring remaining 3 tablespoons oil to sauteing 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.

* Per serving · 4 servings · Values may vary.