Roasted Tomato Saffron Bisque with Mussels and Scallops
4 cups sweet onions, chopped
2 cups red peppers, chopped
1 cup whole garlic cloves, peeled
2 - 28 ounce cans San Marzano whole tomatoes, drained, save juice
2 pints grape tomatoes
1/2 cup extra virgin olive oil, divided
1 tablespoon herbed sea salt
1/2 cup shallots, finely chopped
1/4 cup fresh garlic, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1/2 white wine
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1/2 cup half and half
2 - 32 ounce vegetable broth(We prefer Imagine brand No-Chicken broth)
1/4 cup tomato paste
1/8 teaspoon saffron threads
2 pounds mussels in the shell, rinsed
2 pounds bay scallops(or use sea scallops cut in quarters)
Preheat oven to 425 degrees.
Combine onions, peppers, garlic cloves, San Marzano tomatoes, grape tomatoes, 1/4 cup olive oil, and herbed salt. place on a large baking pan and cook for 20 minutes.
While veggies roast, saute garlic and shallots in remaining olive oil, in stockpot, about 4 minutes. Add veggie broth, reserved tomato juice, tomato paste, white wine, salt, pepper, and saffron threads. Bring to a boil and reduce heat to a simmer.
When roasted veggies are done, add to simmering pot. Bring to a boil again, then reduce heat to medium. Cook for about 5 minutes.
Remove from heat and puree very carefully, with immersion blender or regular hand blender. After soup is pureed, return to medium heat and add mussels and scallops.
Cook until mussels open(discard any that do not open). Add half and half, stir well, taste for salt and pepper, adjust if necessary.
serves about 8 people. Enjoy!