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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a very traditional Spanish recipe. Vary your seafood to suit your taste. Ingredients:
2 dozen butter clams (fresh or frozen) |
2 dozen mussels (may be frozen) |
2 dozen razor clams (substitute with butter clams) |
1 3/4 pints water |
5 ounces day-old white bread, slices |
1 cup chopped onion |
2 tablespoons olive oil |
4 garlic cloves, finely chopped |
3 tablespoons fresh parsley, chopped |
2 bay leaves |
salt & pepper |
4 eggs |
Directions:
1. Bring the water to a boil& add the seafood
2. Cook until all the shells are open; discard any unopened shells.
3. Remove meat and discard the shells.
4. Save the stock and strain.
5. Bring the stock to a boil and add the bread slices.
6. cook 20 minutes.
7. Meanwhile saute the onion, garlic& parsley in the oil until onion is golden.
8. Add to the seafood stockpot.
9. Pour even portions into 4 soup bowls and crack a raw egg in each bowl, have the soup very hot so it poaches the egg.
10. Serve.
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