Seafood soup. I pulled a container of roasted red pepper and tomato sauce out of the freezer for this. I chopped and sautéed a huge leek, a fennel bulb, and several cloves of garlic in olive oil, added and reduced by half dry vermouth, then added the defrosted pepper and tomato sauce, bottled clam juice, and chopped mushrooms, and simmered. In the last few minutes, I stirred in shrimp, bay scallops, pieces of wild cod, and chopped fennel fronds. Seasoning is herbes de Provence and plenty of black pepper. All in all, a really flavorful, savory, and delicious dinner for a chilly night.
