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Seafood Soup
Submitted by:msblucow


Ingredients
  1. 3 T safflower oil
  2. 1 garlic clove, peeled crushed and minced
  3. 1 C onion, coarsly chopped
  4. 1 C celery, coarsly chopped
  5. 1 C red bell pepper, coarsley chopped
  6. 3 C tomatoes, chopped (can be canned or fresh)
  7. 1/2 t chili powder
  8. 1/2 t paprika
  9. 1/8 t allspice
  10. 3 C fish stock (or 1 C clam juice and 2 C chicken broth)
  11. 1/4 C red wine
  12. 1/4 t salt (omit salt, or salt to taste if you're using canned tomatoes)
  13. 1/2 lb. firm white fish
  14. 1/2 lb. peeled shrimp
  15. 1/2 lb. scallops
  16. 1 dozen cherrystone clams
Instructions
In a large soup pot, heat oil over medium high heat. Saute garlic, onions, celery and red pepper until vegetables for about 5 minutes. Cover and let vegetables "sweat" for about 10 minutes over med. heat. Add tomatoes, chile powder, paprika, allspice, fish stock and wine. Simmer for 30 minutes, add salt to taste. Add seafood and cook until clams are open and seafood is opaque. Be careful not to overcook fish. Serve soup in deep bowls ladeled over toasted sourdough bread.
Comments
This is a real "stone soup" kind of recipe. You can adjust the kinds of veggies and seafood you want to use almost at will without ruining the basic recipe. You can also easlily double the amounts for a larger crowd.