Smoky tomato and seafood soup
If using frozen seafood, thaw it in the refrigerator for several hours or overnight. Once thawed, store in the refrigerator, well wrapped and sitting on a bed of ice (just as you should for fresh fish). When fresh clams are unavailable, try using the frozen steamer clams available at Trader Joe's. If you have it, a pinch of saffron threads or a sprinkle of ground saffron beautifully enhances this main-course soup."This recipe yields a very good quality, well-rounded broth. Get the broth piping hot before adding the seafood, and don't forget to rinse the clams! An authentic seafood soup that will impress." - pworden
Yield: 6 Servings Ready in 45 minutes
14 people trying soon
|8 to 10 ripe plum tomatoes or 1 can; (15 ounces) diced fire-roasted tomatoes, undrained|
|3 tablespoonsolive oil|
|3 largeshallots or 1 white onion; finely chopped|
|1 smallleek; trimmed, chopped|
|1 red bell pepper; seeded, chopped, or 1 bottled roasted red bell pepper, diced|
|6 largecloves garlic; finely chopped or crushed|
|1 quartvegetable broth|
|1 bottle; (8 ounces) clam juice or water|
|1/2 cupdry white wine|
|1/4 cuptomato paste|
|1 teaspoonsalt or to taste|
|3/4 teaspoonsmoked sweet Spanish paprika; (pimenton)|
|1 poundsmall fresh clams; scrubbed clean, or 1 box (16 ounces) frozen steamer clams in ga|
|1/2 poundlarge; (26-30 count) raw shrimp, peeled, deveined|
|1 poundboneless; skinless fish fillets, such as tilapia, pollock or snapper, cut|
|1/2 poundbay scallops|
|Chopped; fresh parsley and chives|
Smoky tomato and seafood soup Preparation
1 If using fresh tomatoes, heat the broiler to high; put tomatoes on a foil-lined baking sheet. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. Cool, peel and chop coarsely, collecting all the juices.
2 Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan. Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and smoked paprika. Simmer 15 minutes. (This base can be refrigerated, covered, up to 3 days. Shortly before serving, heat the tomato mixture to a simmer. )
3 Add the clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute more or until all fish is opaque but still tender. Ladle the soup into wide serving bowls. Place a dollop of the garlic mayo into the center. Sprinkle with parsley and chives.
Garlic mayo: Mix 1/3 cup mayonnaise and 1 tablespoon fresh lemon juice in a small bowl. Use a garlic press to crush in 1 large clove of garlic; mix well. Add a pinch of salt if needed. This can be made up to 1 day in advance; cover and refrigerate.
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Smoky tomato and seafood soup Reviews
This recipe yields a very good quality, well-rounded broth. Get the broth piping hot before adding the seafood, and don't forget to rinse the clams! An authentic seafood soup that will impress.
6 months, 2 weeks, 2 days, 16 hours, 49 minutes ago