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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is a very versatile seafood soup/stew. It’s very easy to make it personal and change up a bit. My aunt, my Mom, and I all make it just slightly different but it’s always delicious. It’s also pretty good for you when you consider it’s not fried and there are really no fats in it. Different ways of serving it are either over spaghetti (my fave) or with chunky Italian bread and corn on the cob on the side. Ingredients:
1/4 cup olive oil |
1/2 cup fresh parsley leaves |
1/2 cup fresh basil leaf |
3 garlic cloves, peeled |
1 medium onion, chopped |
23 ounces whole tomatoes, undrained |
16 ounces tomato sauce |
2 cups water |
1/2 cup dry white wine |
1 tablespoon sugar |
2 teaspoons salt |
1/4 teaspoon oregano (mediterranean is best) |
1/4 teaspoon pepper |
12 ounces minced clams |
1 dozen littleneck clams (optional) |
1 dozen mussels |
1 lb raw cleaned shrimp |
1 1/2 lbs white fish (deboned and cut into pieces) |
Directions:
1. NOTE: Mussels and clams need to be alive when bought and cleaned before cooking.
2. Heat oil in large Dutch oven medium heat.
3. Chop parsley and basil coarsely.
4. Add garlic to electric chopper or food processor, then parsley and basil for a few seconds. Add all to oil in pan.
5. Pulse onion in processor and also add to oil.
6. Sauté about 10 minutes, stirring occasionally.
7. Season to taste (salt, Old Bay Seasoning, or Tony Chachere's are good staples).
8. Add tomatoes, sauce, minced clams (optional if not using fresh clams), water, wine, sugar, salt, oregano, pepper to pot. Cover and simmer over medium to low heat for 30 minutes at least – I personally let them simmer for nearly 2 hours over low heat. (You can make this part a day ahead and refrigerate.).
9. Add clams and mussels to soup and simmer about 15 minutes or until shells pop open. Then add all remaining fish and shrimp and cook for 5-10 minutes more.
10. Serve (as is) or over pasta (goes a bit further).
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