This is a wonderful seafood feast of a dish. Hearty
seafood in a light herbed tomato broth.
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3 tablespoons butter (salted) |
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1 cup chopped (1/4") yellow onion |
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2 cloves finely minced garlic |
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1/2 bunch minced flat parsley leaves and stems |
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1 14.5 ounce can stewed tomatoes (hand cut into pieces) or 1 14.5 ounce can diced tomatoes |
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1 15 ounce can tomato sauce |
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3 cups chicken broth |
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2 cups water |
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1 bay leaf |
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1/2 tablespoon dried basil |
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1/4 teaspoon dried thyme |
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1/4 teaspoon dried oregano |
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1/4 teaspoon dried red pepper flakes (or to taste) |
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12 ounces extra large shrimp, peeled and deveined |
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12 ounces bay scallops |
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12 ounces flounder or other firm white fleshed fish meat, cut into bite-sized pieces |
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12 ounce lobster tail (All seafood portions are approximate - feel free to use 8 to 16 ounces each for any or all seafood items. Most of the original recipes I reviewed also called for 1-1/2 dozen each, small clams and mussels. If you elect to use either or both of these, make sure they are scrubbed well and debearded, then add them to the recipe at the same time as the rest of the seafood.) |
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Melt butter over medium-low heat or add 1/2 cup chicken broth to large (5 quart minimum) cast iron, non-stick or other style Dutch oven |
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Add chopped onion, minced garlic and minced parsley. Sauté slowly, stirring occasionally, until onions are softened |
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Add cut-up stewed or diced tomatoes, chicken broth, water, bay leaf and spices. Stir to mix well, bring to boil, cover, reduce heat and simmer for 30 minutes |
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Add all seafood, bring to boil, cover, reduce heat and simmer 5 to 7 minutes. If you have added mussels, simmer until mussels are open (not longer than 10 minutes) and discard any that do not open |
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Serve in large warmed soup bowls with soup spoons and hot crusty bread |
Serves 4 to 5 (recipe can easily be scaled up by doubling or tripling ingredients)
You may also want to sauté the vegetables in chicken broth instead of butter to eliminate all but trace amounts of fat in this recipe
You may want to try service this soup over a small amount of fettuccini noodles or other pasta
Recipe adapted by Jim Beletti - 2001