¼

cup

extra virgin olive oil

1

large

carrot

1

medium

onion

1

fennel bulb

1

large

leek; white part only

6

large

garlic; peeled and sliced thin

1/8

tsp

saffron threads

4

cups

fish stock

1

Tbs

fresh basil

1

Tbs

fresh dill

1

Tbs

fresh tarragon

3

Tbs

wine white vinegar

1

pinch

salt; to taste

60

g

green beans; blanched and cut into 5cm pieces

1

medium

potato; new or red

1

medium

tomato; seeded

1.8

kg

scallops

1

Tie fresh basil, dill, and tarragon in cheesecloth. Save a little extra for garnish.

2

Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel. Stir occasionally until vegetables are softened but not brown.

3

Add leek, garlic and saffron and cook and stir until soft. Add fish stock and herb sachet.

4

Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne. Strain 2 cups of broth into a small saucepan. Reserve the remaining broth and vegetables.

5

Meanwhile, heat water in a small saucepan. When it boils, add 1 tablespoon salt and green beans. When just tender, transfer then to a bowl of cold water with a slotted spoon.

6

Add the diced potato and cook until just tender. Drain. Prepare tomato. Recipe may be done ahead to this point.

7

To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates. Reheat the broth and vegetables. Heat broth in small pan. When it simmers add the scallops.

8

Cook only a minute or two, then portion out the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsely chopped basil, dill, and tarragon. Serve at once.