7.05.2010

Seafood Soup


This dish is surprisingly easy to prepare and just about fail-proof. The recipe is a riff on one I found several years ago at a local cooking store. I like my version because it is full on flavor and super healthy. Chris said it is better than any seafood soup he's ever had at a restaurant!

3 scallions, thinly sliced
1 small yellow onion, diced
1 red pepper, roughly chopped
2 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes (more if you like spicy, less if you don't)
1 can whole peeled tomatoes
1 3/4 cups clam juice
1 teaspoon oregano
6 littleneck clams
4 large sea scallops
1/4 lb firm white fish
8-10 shrimp
salt & pepper
parsley, chopped
fresh basil, chopped

Heat a good swirl of olive oil in a large pot over medium high heat. Add scallions, onion, red pepper and garlic. Cook till onions are translucent (about 8-10 minutes). Add crushed red pepper flakes and cook one minute more. Add tomatoes with the juice. Break up tomatoes (I like to use kitchen scissors for this task). Pour in clam juice and oregano. Stir well and bring to a boil.

Add clams, scallops, fish and shrimp. Cover and cook for 5-10 minutes - until seafood is just cooked through. Season with salt and pepper. Ladle into bowls and top with parsley and basil.

Serve with crusty bread and enjoy with your favorite person!

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