Smoky tomato and seafood soup

Smoky tomato and seafood soup

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Smoky tomato and seafood soup"

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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

Ingredients

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8 to 10 ripe plum tomatoes or 1 can; (15 ounces) diced fire-roasted tomatoes, undrained
3 tablespoons olive oil
3 large shallots or 1 white onion; finely chopped
1 small leek; trimmed, chopped
1 red bell pepper; seeded, chopped, or 1 bottled roasted red bell pepper, diced
6 large cloves garlic; finely chopped or crushed
1 quart vegetable broth
1 bottle; (8 ounces) clam juice or water
1/2 cup dry white wine
1/4 cup tomato paste
1 teaspoon salt or to taste
3/4 teaspoon smoked sweet Spanish paprika; (pimenton)
1 pound small fresh clams; scrubbed clean, or 1 box (16 ounces) frozen steamer clams in ga
1/2 pound large; (26-30 count) raw shrimp, peeled, deveined
1 pound boneless; skinless fish fillets, such as tilapia, pollock or snapper, cut
1/2 pound bay scallops
Garlic; mayo
Chopped; fresh parsley and chives

Original recipe makes 6 Servings

Servings  

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.

Credits

Added on Award Medal

Smoky Tomato Seafood Soup photo by pworden pworden

Seafood Tomato Soup photo by jordanbigoven jordanbigoven

Calories Per Serving: 189 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2 years ago
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