Scallop Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 leeks, white part only,thinly sliced
2 -4 cloves garlic, finely chopped
1 medium onion, thinly sliced
4 cups fish stock or 4 cups bottled clam juice
2 cups canned tomatoes, chopped
1/2 cup dry vermouth (optional)
2 tablespoons grated orange rind
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 pinch saffron
1 bay leaf (laurel)
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1 lb scallops
1/4 cup chopped fresh parsley
freshly grated parmesan cheese

Preparation

Heat the oil in a large pot over moderate heat.
and saute the leeks, garlic, and onion until.
tender but not brown, about 5 minutes.
Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
Simmer covered for 30 minutes.
Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
Remove and discard the bouquet garni.
Stir in the parsley and serve immediately, garnished with grated Parmesan.