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SPANISH
SEAFOOD SOUP
3 T. olive on
2 medium onions, finely chopped
2 cloves garlic, minced
1 large green pepper, seeded, chopped
1 small can (10-1/2 oz.) tomato puree
2 bottles (8 oz. each) clam juice
3/4 c. dry white wine
2 cans (about 14 oz. each) chicken broth
2 bay leaves
1/2 t. each crushed coriander seed;crushed red pepper; dry basil; thyme
leaves, 1/2 lemon, thinly sliced
2 medium carrots, thinly sliced
8 clams, scrubbed
1/2 to 3/4 Ib. medium shrimp, shelled
and deveined
1-1/2 lbs. boned and skinned lingcod, sea bass or red snapper, cut into
1-inch cubes
1. In a 5-quart kettle, heat the olive oil and saute onions, garlic and
green pepper until onions are limp. Stir in tomato puree, clam juice,
wine, broth, bay leaves, coriander, red pepper, basil, thyme, lemon and
carrots. Bring to a boil, then reduce heat and simmer uncovered for 10
minutes.
2. Add the clams; cover and continue simmering until clams begin to open,
about 7 minutes. Add the shrimp and fish; cover and simmer until shrimp
turn pink and clams are fully opened, about 7 minutes more.
6-8 servings
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