Ingredients
1 head fennel, sliced
1 red pepper, sliced
1 red onion, sliced
12 oz. Blue Moon Belgian White
1 pinch saffron
1/2 tsp. coriander
1 qt. crushed tomatoes
1 qt. water
1 lb. littleneck clams
1 lb. mussels
1 lb. shrimp, peeled and deveined, 21-25
1 lb. king crab legs
1 cup roasted red peppers
1/2 cup orange juice
1 cup mayonnaise
2 oz. oil
Directions
- Description
- On a cool spring evening, warm up with this shellfish soup, Blue Moon orange fennel broth, spicy red pepper rouille, and grilled bread.
- Pairing
- The subtle citrus flavors Blue Moon Belgian White* pair nicely with seafood.
- Saute fennel, red pepper, and onion in oil until soft. Add Blue Moon Belgian White*, saffron, coriander, tomatoes, and water. Simmer 1 hour. Add clams and mussels. Simmer for additional 10 minutes. Add shrimp. Cook 5 minutes then add crab and cook until warm.
- To make the rouille, put roasted red peppers and orange juice in a blender. Puree then add mayo. Separate seafood evenly into 4 bowls. Top with broth and fennel then drizzle rouille over top of soup.
- * Belgian-Style Wheat Ale
