Mediterranean Seafood Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
2 tablespoons tomato paste
1 28-ounce cans chopped tomatoes
2 bottles beer, any favorite
10 cups low sodium broth
16 ounces clam juice
2 sprigs fresh rosemary
1 pound medium shrimp, peeled and deveined
1 pound scallops
1 pound firm fleshed white fish, boned and cut into pieces (wallaye, cod, grouper, etc)
1 pound little neck clams in shells, scrubbed
1 pound mussels, scrubbed and cleaned
1 punch flat leaf parsley, stemmed and chopped
kitchen string
salt/pepper to taste
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Directions: |
Directions:Heat a heavy duty stock pot and add oil. Add onion and saute for about 5 minutes. Add garlic and saute about 30 seconds. Add tomato paste and stir for another 3-5 minutes. Add chopped tomatoes, vegetable broth, clam juice, and beer. Tie the ends of the rosemary together with a long piece of string and submerge in the broth, tying the other end of the string to the pot handle. Bring Soup to a boil, then lower heat to simmer for about 30 minutes. Add scallops, white fish, and shrimp and poach covered for about five minutes. Remove rosemary string from the pot. Add clams and mussels to steam for another 5 minutes or until shells open. Stir in parsley, and salt and pepper to taste and serve. Good with crusty bread. Note: Substitute whatever seafood is freshly available. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:45 minutes. |
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