Description
The most delectable seafood dish — somewhere between Italian cioppino and Icelandic fiskisupa.
Ingredients
4 Tbsp butter
1 c diced onion (1 medium)
1 c diced celery (3 ribs)
1 c diced carrots (2 large)
1 c diced potatoes (cooked separately and drained)
4 cloves garlic, minced
1 tsp crushed dried thyme
1/2 tsp dried oregano
1/2 tsp crushed pepper flakes
1/2 tsp black pepper
1/4 tsp smoked paprika
1 c dry white wine (Brut)
1 quart vegetable or fish stock
28 ounces crushed tomatoes
1 tsp salt
1/2 tsp sugar
2 bay leaves
1 Tbsp Worcestershire sauce
2 – 6.5 ounce cans clams with the juice
white fish (cod, tilapia), peeled and veined shrimp, lobster meat, salmon — in bite-sized pieces
1/2 c heavy cream
Instructions
In a large dutch oven, melt the butter. Over medium heat, sauté the onions, celery, and carrots for about 5 minutes. Add the minced garlic, and continue to cook another minute, stirring constantly. Pour in wine, and reduce by about half, stirring frequently.
Add broth, Worcestershire sauce, tomatoes and spices. Cover and simmer gently until vegetables are to desired texture.
Just before serving, add the potatoes, clams and juice, fish, lobster, and shrimp. Cook for about 5 minutes. Check seasoning. Remove from heat, and stir in the cream. Serve immediately.
Notes
The soup base can be made a couple days in advance. Just bring it back to a solid boil before adding the seafood.
To take this to the next level, brown 4 strips of bacon, and use the bacon grease instead of butter for the sautéing. Add the crispy bacon to the soup just before serving.
Best served with a thick slice of sourdough bread slathered with garlic butter, and a glass of Brut.
Reheating leftovers is best when done on the stovetop, not the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
