You may also like
Categories:
tomatoes olive oil shallots red bell peppers garlic vegetable broth clam juice white wine tomato paste salt paprika clean shrimp white fish bay scallop
Viewed: 93 - Published at: 6 years agoIngredients
- 10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained
- 3 tablespoons olive oil
- 3 large shallots, finely chopped
- 1 leek, trimmed, chopped
- 1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced
- 6 garlic cloves, finely chopped
- 1 quart vegetable broth
- 8 ounces clam juice or 8 ounces water
- 12 cup dry white wine
- 14 cup tomato paste
- 1 teaspoon sea salt (or to taste)
- 34 teaspoon paprika (smoked sweet Spanish )
- 24 clams, cherrystones, scrubbed clean
- 12 lb shrimp, peeled, deveined (26-30 count)
- 1 lb white fish fillet (boneless, skinless, white-fleshed)
- 12 lb bay scallop
Method
- 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.
- 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 paprika.
- Simmer 15 minutes.
- Add the scrubbed clams; cook 3 minutes.
- Add the shrimp and fish; cook 2 minutes.
- Add the scallops; cook 1 minute or until all fish is opaque but still tender.
- Ladle the soup into wide serving bowls.
- Place a dollop of aioli into the center.
- Sprinkle with parsley and chives.
