Soupe de fruits de mer au safran~seafood soup w/saffron

Ingredients

• 1/2 libra large shrimp
• 1 libra clams
• 1 libra mussels
• 1 squid
• 1/2 libra scallops
• 2 shalots
• 3 cloves of garlic
• 1 carrot
• 1 celery stalk
• 4 Roma tomatoes
• 2 tablespoons tomato paste
• 2 cups of chicken stock
• 1/2 teaspoon Herbes de Provence
• 1/2 teaspoon Espirit du Sel or Kosher Salt
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon of Saffron threads
• 2 tablespoons Olive Oil
• juice of lemon
• 1/4 cup chopped parsley

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Preparation

• Heat the olive oil in any deep medium size pot, add chopped shalots and garlic and stir. Add herbes de Provence and stir.
• Add chopped carrots and celery and stir. After few minutes add chopped up Roma tomatoes.
• Add esprit du sel or kosher salt and pepper. Once the tomatoes and carrots look cooked add the tomato paste.
• Add chicken stock and stir well. At this point add those beautiful thread of Saffron. Let the stock simmer.
  
• Now you can add shrimp first, only takes few minutes to cook. Cut up the calamari (squid) into small rings and add to the soup.
• Add scallops. Add clams and mussels, cover with a lid and let it cook for no more than 5 minutes. Clams and mussels shells should be opened which means they are cooked.
• Take the lid off and add fresh lemon juice and chopped parsley.

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