3 Tablespoons Danish Creamery European Style Rosemary Salt Butter, plus more for serving
1 small onion, diced
2 garlic cloves, chopped
1 cup dry white wine
1 large pinch saffron threads
1 bay leaf
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
6 cups fish stock (can substitute vegetable stock)
freshly ground black pepper
1 pound clams, scrubbed
1 pound large shrimp, peeled and deveined
1 pound cod filets, cut into 2-inch chunks
2 yellow squash, sliced into half moons
1 cup fresh or frozen peas
¼ cup chopped fresh parsley
1 baguette, cut into slices and toasted
Melt butter in a large pot over medium heat. Add onion and cook until softened, 6-8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in white wine, saffron and bay leaves. Bring to a boil, reduce to a simmer and cook until reduced by half.
Add potatoes, carrots and fish stock; season with salt and pepper. Bring to a boil, reduce to a gentle simmer, cover and cook until tender, about 15 minutes.
Add the clams, cover and cook until they begin to open, about 5 minutes. Add the shrimp, fish, squash and peas. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, 3-5 minutes longer (discard any clams that do not open).
Season the soup, to taste, with more salt and pepper. Stir in parsley. Ladle soup into bowls and serve with baguette slices spread with more butter.