Marinate 1 lb of bay scallops in the juice of 2 lemons while you begin.
\n6 cloves fresh garlic chopped and sauteed in
\n2 tblsp olive oil<\/p>\n
<\/p>\n
Dice and add:
\nI giant whole leek
\n1 fat stalk of fennel
\nI parsnip
\n2 whole carrots
\ncorn\u00a0from one raw ear
\n4 stalks celery<\/p>\n
1\/2 tsp turmeric<\/span> Stir until the vegetables soften and reduce, then add:<\/span><\/p>\n 1 giant can chopped tomatoes It’s ready when they are done, 5-8 minutes, but I add them and cook another 30 minutes so they kinda melt into the stock.<\/p>\n I’ve also poached fish filets on top of the broth, for more protein and a heartier meal.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Marinate 1 lb of bay scallops in the juice of 2 lemons while you begin. 6 cloves fresh garlic chopped and sauteed in 2 tblsp olive oil<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-491","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-7V","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=491"}],"version-history":[{"count":6,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/491\/revisions"}],"predecessor-version":[{"id":732,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/491\/revisions\/732"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=491"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 tsp thyme
\n1 bay leaf
\nhandful of fresh basil torn up, maybe 20 leaves
\n7 strands saffron
\nsalt and pepper<\/p>\n
\n1 small can double strength Campbell’s beef broth + 1 can water
\nhandful of bay scallops for flavor
\nSimmer 45 minutes, then add the rest of the scallops.<\/p>\n