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1
Put the bacon in a kettle and cook, stirring often, until the pieces are rendered of fat and crisp.
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2
Remove and reserve the pieces.
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3
Cut the quartered onions crosswise into thin slices.
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4
There should be about 5 cups.
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5
To the fat in the kettle add onions, celery, garlic and orange rind.
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6
Cook, stirring, about 2 minutes.
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7
Cut the tomatoes into thin slices.
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8
Cut the potatoes into 1/2-inch cubes; there should be about 2 cups.
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9
Add the tomatoes to the kettle and cook about 2 minutes.
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10
Add the potatoes and fish or shrimp broth.
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11
Add the thyme, red pepper and salt.
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12
Let simmer about 20 minutes or until the potatoes are tender without being mushy.
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13
Add the fish and shrimp and let simmer about 1 minute.
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14
Add the scallops and stir.
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15
Break 1 egg at a time into a saucer and carefully slide the 4 eggs onto the simmering soup.
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16
Cover closely and let the soup simmer slowly until the whites are firm and the yolks remain runny.
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17
As the eggs cook, baste them carefully with some of the hot liquid.
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18
Immediately spoon 1 egg into each of 4 hot soup bowls.
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19
Spoon the soup with fish and potatoes over all.
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20
Blend bacon bits, scallions, basil and parsley together and garnish each serving with an equal portion of the mixture.
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21
Serve immediately
